Best 11 Apricot Brandy Pound Cake I Recipes

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Apricot brandy pound cake is a classic dessert that has been enjoyed for centuries. It is a dense, moist cake that is packed with flavor. The combination of apricots and brandy gives this cake a unique and delicious taste that is sure to please everyone. If you are looking for a special cake to make for your next party or gathering, apricot brandy pound cake is a great option. There are many different recipes available for this cake, so you can find one that fits your taste and skill level.

Check out the recipes below so you can choose the best recipe for yourself!

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 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 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 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 joybell

Categories     Pound Cake From a Mix

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 POUND CAKE



Apricot Pound Cake image

From potlucks and coffee breaks to gift-giving opportunities, it's hard to think of an occasion where this Apricot Pound Cake wouldn't be welcome.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h15m

Yield 12 servings

Number Of Ingredients 9

1-1/2 cups flour
3/4 tsp. baking powder
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
6 apricots, each cut into 8 wedges, divided
2 Tbsp. coarse sugar

Steps:

  • Heat oven to 350°F.
  • Line 9x5-inch loaf pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine flour and baking powder. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs; mix well. Gradually beat in flour mixture. Stir in half the apricots.
  • Pour into prepared pan; top with remaining apricots.
  • Bake 35 min. Sprinkle with coarse sugar. Bake 15 to 25 min. or until toothpick inserted in center comes out clean. Cool 5 min. Use foil handles to transfer cake from pan to wire rack. Remove foil; cool cake completely.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 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 NECTAR POUND CAKE



Apricot Nectar Pound Cake image

This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!

Provided by Todd Cassie McWhorter

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Pound Cake

Time 52m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package moist yellow cake mix
4 eggs
½ cup white sugar
½ cup vegetable oil
¾ cup apricot nectar
¼ cup apricot brandy
3 tablespoons apricot nectar
3 tablespoons white sugar
2 tablespoons butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
  • In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
  • Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
  • To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

Nutrition Facts : Calories 373.3 calories, Carbohydrate 48.1 g, Cholesterol 67.9 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 3.9 g, Sodium 320.7 mg, Sugar 33 g

APRICOT BRANDY AND RUM POUND CAKE WITH PEACHES



Apricot Brandy and Rum Pound Cake With Peaches image

This cake is awesome. My husband asked me to come up with a cake that had his favorite fruit in it. Peaches. It's different than the usual pound cake. It smells so good every time I take the cake cover off to get a slice. I make it all year round, but love making it in the summer when I get fresh peaches from the orchard. If you use canned peaches be sure to drain first. I use a good dark rum in this cake like Bacardi or Appleton's. I don't separate the flour with the salt and baking soda everything gets put in the same time in mixing bowl. Depending on how much extracts I have on hand sometimes I use less of one and more of another, but the aroma of almond extract is the best.

Provided by DivaoftheHearth

Categories     Dessert

Time 1h20m

Yield 1 cake, 18 serving(s)

Number Of Ingredients 20

3 cups all-purpose flour
3 cups sugar (might sound like a lot but you'll need it)
1 cup unsalted butter (softened)
1 1/2 cups unsweetened peaches (diced)
4 eggs
1 cup sour cream
1 tablespoon baking soda
1 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon almond extract
1/4 cup apricot brandy
1/4 cup dark Jamaican rum (Bacardi or Appleton's)
1/4 cup apricot brandy
1/4 cup sugar
1 teaspoon butter (melted)
1 1/2-2 cups powdered sugar
2 teaspoons butter (melted)
1 teaspoon vanilla extract
1 teaspoon apricot brandy
1 teaspoon orange juice

Steps:

  • Heat oven to 350 degrees.
  • Butter or spray tube pan with nonstick spray.
  • Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
  • Add one egg at a time and beat well after each one.
  • Add sour cream, extracts and brandy mix until blended.
  • Add flour one cup at a time with salt and baking soda.
  • Mix batter well while scraping sides of mixing bowl with a spatula.
  • Using a spatula fold peaches into batter.
  • Pour into tube pan evenly.
  • Bang pan to get air bubbles out at least 3 times.
  • Bake for 55 to 60 minutes or until toothpick comes out clean.
  • If you tap on cake it should sound hollow.
  • Take cake out of pan while still slightly warm.
  • Turning upside down onto a large plate.
  • Using a measuring cup pour 1/4 cup brandy, and 1/4 cup rum together, add 1/4 cup sugar and 1 tsp melted butter.
  • Stir with spoon until sugar is dissolved.
  • Take a fork and poke holes all around top of cake.
  • With a spoon pour brandy and rum mixture in holes.
  • Let cake sit upside down until completely cooled.
  • Once cake is completely cooled turn right side up and place on cake dish.
  • Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
  • Along with 1 tsp vanilla extract add 2tsp melted butter, orange juice and brandy. Stir well until a glaze is formed and drizzle all over top of cooled cake.

Nutrition Facts : Calories 409.8, Fat 14.9, SaturatedFat 8.9, Cholesterol 81.4, Sodium 367.4, Carbohydrate 64, Fiber 0.8, Sugar 47.2, Protein 4.2

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     Pound Cake From a Mix

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 AND PEACH SCHNAPPS POUND CAKE



Apricot Brandy and Peach Schnapps Pound Cake image

A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table!

Provided by Judy Cambell

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 17

3 cups white sugar
1 cup butter, softened
6 eggs, beaten
3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
¼ cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
½ cup peach schnapps
1 cup water
1 teaspoon lemon zest
1 cup apricot preserves
½ cup apricot brandy
1 teaspoon lemon zest
½ cup almonds

Steps:

  • Butter 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)

Nutrition Facts : Calories 750.8 calories, Carbohydrate 114.4 g, Cholesterol 142.1 mg, Fat 25.2 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 13.3 g, Sodium 289.4 mg, Sugar 82.8 g

APRICOT BRANDY CAKE



Apricot Brandy Cake image

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

Provided by Elaine

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 (18 ounce) box Betty Crocker yellow cake mix or 1 (18 ounce) box white cake mix
1 (3 1/2 ounce) box instant vanilla pudding
1/2 cup oil or 1/2 cup melted butter
1/2 cup water
1/2 cup apricot brandy
4 eggs
1/2 cup broken pecans
1 cup sugar
1/4 cup water
1/4 cup oil or 1/4 cup butter
1/4 cup apricot brandy

Steps:

  • Preheat oven to 350 degrees.
  • Put cake mix and pudding mix in bowl.
  • Add oil/butter, water, apricot brand and eggs and beat until smooth.
  • Grease and flour a 12 cup bundt pan.
  • Sprinkle nuts in the bottom of the pan.
  • Pour batter in on top of nuts.
  • Bake for 1 hour.
  • For glaze, in a sauce pan, combine melted butter/oil, sugar, water and brandy. Boil for 3 minutes.
  • After removing cake from oven pour hot glaze over hot cake and allow to set for 30 minutes, then invert onto a plate.

Nutrition Facts : Calories 454.8, Fat 23.5, SaturatedFat 3.3, Cholesterol 71.3, Sodium 418.6, Carbohydrate 58.1, Fiber 0.9, Sugar 42.8, Protein 4.4

Tips:

  • Use fresh, ripe apricots for the best flavor.
  • If you don't have fresh apricots, you can use frozen or canned apricots. Just be sure to drain them well before using.
  • To make the apricot brandy glaze, you can use either apricot brandy or apricot liqueur. If you use apricot liqueur, you may need to add a little bit of sugar to the glaze.
  • Be sure to grease and flour the bundt pan before adding the batter. This will help the cake to release easily from the pan.
  • Allow the cake to cool completely before glazing it. This will help the glaze to set properly.

Conclusion:

This apricot brandy bundt cake is a moist, flavorful, and delicious cake that is perfect for any occasion. With its tender crumb and sweet apricot glaze, this cake is sure to be a hit with everyone who tries it. Whether you are looking for a special dessert to serve at your next party or a simple treat to enjoy with your family, this apricot brandy bundt cake is the perfect choice. So next time you are looking for a delicious and easy-to-make cake, give this apricot brandy bundt cake a try. You won't be disappointed!

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