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Apricot-Brandy Pound Cake from Phyllis Mesecar
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.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Total Time 2 hours 10 minutes
Course Baked Goods, Dessert
Cuisine American, Southern
Servings 16 slices
Calories 445 kcal

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.

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
Keyword apricot brandy, brandy cake, bundt cake, classic baking, heirloom recipe, holiday baking, holiday dessert, pound cake, retro recipes, vintage baking
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