Best 9 Apricot Brandy Cake Recipes

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Apricot brandy cake is a classic dessert that combines the sweet and tangy flavors of apricots with the warmth of brandy. This delectable cake is perfect for any occasion and always a crowd-pleaser. With its moist texture and rich flavor, it's sure to be a hit. With the right recipe, you can create a delicious apricot brandy cake that will tantalize your taste buds and leave you wanting more.

Let's cook with our recipes!

APRICOT BRANDY POUND CAKE III



Apricot Brandy Pound Cake III image

From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!

Provided by VTGIRL22

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h30m

Yield 15

Number Of Ingredients 13

3 cups sifted all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ teaspoon rum flavored extract
1 teaspoon orange extract
¼ teaspoon almond extract
½ teaspoon lemon extract
1 teaspoon vanilla extract
½ cup apricot brandy
1 cup butter
3 cups white sugar
6 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
  • Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
  • Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 g

APRICOT BRANDY POUND CAKE



Apricot Brandy Pound Cake image

Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 16

Number Of Ingredients 10

3 cups Gold Medal™ all-purpose flour
3 cups granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup sour cream
1/2 cup apricot brandy or apricot nectar
1 teaspoon almond extract
1/2 teaspoon salt
1/2 teaspoon baking powder
6 eggs
1 tablespoon powdered sugar, if desired

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
  • In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.

Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 39 g, TransFat 1 g

APRICOT BRANDY POUND CAKE



Apricot Brandy Pound Cake image

Make and share this Apricot Brandy Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 13

1 cup butter or 1 cup margarine, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton sour cream
1/2 cup apricot brandy
1 teaspoon orange extract
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon rum extract
1/4 teaspoon almond extract

Steps:

  • Cream butter; gradually add sugar, beating until mixture is light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour, baking soda, and salt; mix well.
  • Combine sour cream, brandy, and flavorings.
  • Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
  • Pour batter into a greased and floured 10-inch tube pan.
  • Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
  • Cool in pan 10-15 minutes; remove from pan, and cool completely.

APRICOT BRANDY POUND CAKE II



Apricot Brandy Pound Cake II image

It's Just Great. But I must warn you if you are trying to lose weight, don't eat this cake. Calories, Calories, Calories! Delicious, Delicious, Delicious!

Provided by Allendra Burton

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 12

Number Of Ingredients 11

3 cups white sugar
3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
.563 cup apricot brandy
1 cup sour cream
1 cup butter
6 eggs
1 teaspoon almond extract
1 teaspoon orange extract
1 teaspoon lemon extract

Steps:

  • Preheat oven 325 degrees F (165 degrees C). Grease and lightly flour a 12-cup bundt pan.
  • In a mixing bowl, combine sugar, flour, baking soda, salt, brandy, butter or margarine, sour cream, eggs, and extracts. Mix all ingredients with electric mixer, scraping sides of bowl occasionally. Pour batter into prepared pan.
  • Bake for 80 minutes. Cool for 20 minutes, and remove cake from pan. Cool completely.

Nutrition Facts : Calories 546.8 calories, Carbohydrate 74.9 g, Cholesterol 142.1 mg, Fat 22.2 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13 g, Sodium 278 mg, Sugar 50.3 g

APRICOT BRANDY POUND CAKE



Apricot Brandy Pound Cake image

Make and share this Apricot Brandy Pound Cake recipe from Food.com.

Provided by Connie Maple

Categories     Dessert

Time 1h40m

Yield 15 serving(s)

Number Of Ingredients 13

3 cups sugar
1 cup margarine
6 eggs
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup apricot brandy
1 teaspoon orange extract
1 teaspoon pure vanilla extract
1/2 teaspoon rum extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract

Steps:

  • Grease and flour a very large tube pan.
  • Cream together sugar and butter add eggs one at a time.
  • Mix dry things and set aside.
  • Mix sour cream and all flavorings and brandy.
  • Alternately add dry and wet to sugar mix.
  • Mix until well blended then pour into pan and bake at 325 for 70 minutes.

APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE RECIPE - (4.3/5)



Apricot Brandy and Peach Schnapps Pound Cake Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 17

3 cups white sugar
1 cup butter, softened
6 eggs, beaten
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
1/2 cup peach schnapps
1 cup water
1 teaspoon lemon zest
1 cup apricot preserves
1/2 cup apricot brandy
1 teaspoon lemon zest
1/2 cup almonds

Steps:

  • utter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C). In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes. Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute. Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate. Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired. Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)

APRICOT BRANDY POUND CAKE I



Apricot Brandy Pound Cake I image

I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well.

Provided by Joyce Carcara

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Pound Cake

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 cup sour cream
½ cup apricot brandy
1 teaspoon vanilla extract
½ teaspoon orange extract
½ teaspoon lemon extract
½ teaspoon almond extract
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt pan.
  • In a large bowl, beat cake mix, pudding, and eggs until smooth. Mix brandy and flavorings in sour cream, and add to egg mixture. Beat at least 2 minutes with an electric mixer on medium speed. Pour batter into prepared pan
  • Bake for 50 to 55 minutes, or until tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan, and continue cooling on wire rack.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 42.2 g, Cholesterol 71.3 mg, Fat 10.7 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 434.4 mg, Sugar 25 g

APRICOT BRANDY CAKE



Apricot Brandy Cake image

My mom handed this recipe down to me. It is very moist and delicious.

Provided by MYKIDSMOM

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h15m

Yield 16

Number Of Ingredients 11

½ cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
½ cup apricot brandy
½ cup vegetable oil
½ cup water
4 egg
¼ cup butter
2 teaspoons apricot brandy
2 teaspoons water
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan.
  • In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan.
  • Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.

Nutrition Facts : Calories 337.3 calories, Carbohydrate 38.8 g, Cholesterol 54.8 mg, Fat 17.4 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 3.5 g, Sodium 336.1 mg, Sugar 26 g

APRICOT BRANDY POUND CAKE



Apricot Brandy Pound Cake image

Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 16

Number Of Ingredients 10

3 cups Gold Medal™ all-purpose flour
3 cups granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup sour cream
1/2 cup apricot brandy or apricot nectar
1 teaspoon almond extract
1/2 teaspoon salt
1/2 teaspoon baking powder
6 eggs
1 tablespoon powdered sugar, if desired

Steps:

  • Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
  • In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.

Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 39 g, TransFat 1 g

Tips:

  • To achieve a moist and flavorful cake, use a combination of butter and oil in the batter. This will help prevent the cake from drying out during baking.
  • When measuring flour, use the spoon and level method to ensure accurate measurements. Scooping flour directly from the bag can result in too much flour being used, which can make the cake dry and dense.
  • Do not overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough and chewy cake. Mix the batter only until the ingredients are well combined.
  • For a richer flavor, use dark brown sugar instead of light brown sugar in the cake batter. Dark brown sugar has a more molasses-y flavor that will complement the apricots and brandy.
  • If you don't have apricot brandy, you can substitute another type of brandy, such as cognac or armagnac. You can also use orange liqueur or Grand Marnier for a similar flavor profile.

Conclusion:

Apricot brandy cake is a delicious and elegant dessert that is perfect for any occasion. With its moist and flavorful crumb, sweet apricot filling, and boozy brandy glaze, this cake is sure to impress your guests. Follow the tips above to ensure that your cake turns out perfectly every time. Enjoy!

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