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
- Substitute Greek yogurt for sour cream if needed.
- Use peach brandy or orange liqueur for a different twist.
- Glaze with powdered sugar and apricot nectar for added sweetness.
- Serve with whipped cream and fresh apricot slices for presentation.
Nutrition
Calories: 330kcalCarbohydrates: 61gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 70mgSodium: 164mgPotassium: 75mgFiber: 1gSugar: 38gVitamin A: 179IUVitamin C: 0.1mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!