This Apricot-Brandy Pound Cake is a luxurious twist on the classic Southern pound cake. Infused with three extracts, vanilla, orange, and rum, plus a touch of lemon and a generous pour of apricot brandy, this cake is as aromatic as it is moist. The inclusion of dairy sour cream ensures a tender crumb, while six eggs provide a rich, dense texture. Perfect for holidays or special occasions, it's baked in a bundt pan and best enjoyed with a cup of coffee or a drizzle of glaze.
Ingredients
- 1 cup butter
- 2½ cups sugar
- 6 eggs
- 1 tsp vanilla extract
- 1 tsp orange extract
- 1 tsp rum extract
- ½ tsp lemon extract
- 3 cups cake flour (sifted )
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup dairy sour cream
- ½ cup apricot brandy
Instructions
Step 1: Cream Butter and Sugar
- Cream butter and sugar together until light and fluffy.
Step 2: Add Eggs
- Add eggs one at a time, beating thoroughly after each addition.
Step 3: Add Extracts
- Stir in vanilla, orange, rum, and lemon extracts.
Step 4: Combine Dry Ingredients
- Sift together cake flour, baking soda, and salt.
Step 5: Alternate Dry and Wet
- Add dry ingredients alternately with sour cream and apricot brandy, blending well after each addition.
Step 6: Bake
- Pour batter into a greased and floured 3-quart bundt pan. Bake at 325°F for 1¼ hours.
Step 7: Cool
- Cool in pan on a rack before removing.
Tips
- Add finely chopped dried apricots for extra fruitiness.
- Replace apricot brandy with peach schnapps for a different twist.
- Glaze with a warm brandy-sugar syrup for extra moisture.
- Add ½ tsp nutmeg or cinnamon for a warm spice variation.
- Substitute sour cream with full-fat Greek yogurt if needed.
- Dust with powdered sugar for a simple finish.
- Serve with whipped cream or vanilla ice cream.
- Bake in mini Bundt pans and reduce bake time to 20 to 25 minutes.
- Add chopped pecans for texture.
- Wrap tightly and age for 24 hours to deepen the flavor.
Transcription of the Original Recipe
Read or copy the transcription
Apricot-Brandy Pound Cake from Phyllis Mesecar 1 c. butter ½ t. lemon extract 2½ c. sugar 3 c. sifted cake flour 6 eggs ¼ t. soda 1 t. vanilla extract ½ t. salt 1 t. orange extract 1 c. dairy sour cream 1 t. rum extract ½ c. apricot brandy Cream butter and sugar togeather until light. Add eggs one at a time, beating thoroughly after each. Add extracts, then sift dry ingredients alternately with sour cream and brandy. Blend well. Bake in 3 qt. bundt pan for 1¼ hour at 325°. Cool on rack while in pan.
From Transcription to Instructions
We love the charm of the original directions, but that one line about sifting the dry ingredients alternately with sour cream and brandy was terse, so in our instructions we split it into two clear steps: sift the flour, baking soda and salt first, then add those dry ingredients in batches alternating with the sour cream and apricot brandy so you know exactly when each goes in. We also call out greasing and flouring the 3‑quart bundt pan before baking; otherwise we kept the same times, temperature and ingredient list from the original directions.
Nutrition
Calories: 445kcalCarbohydrates: 53gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 150mgSodium: 260mgPotassium: 95mgFiber: 0.7gSugar: 35gVitamin A: 720IUVitamin C: 0.4mgCalcium: 50mgIron: 1.9mg
