Apricot and Brandy Cake

    Apricot and Brandy Cake

    (9)
    1hour35min


    9 people made this

    This is a solid pound cake style cake that includes apricot brandy for flavour and uses sour cream to get that moist texture we all love.

    Ingredients
    Serves: 12 

    • 3 cups (660g) white sugar
    • 3 cups (375g) plain flour
    • 1/4 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 140ml apricot brandy
    • 250g butter
    • 1 cup (250ml) sour cream
    • 6 eggs
    • 1 teaspoon almond essence
    • 1 teaspoon orange essence
    • 1 teaspoon lemon essence

    Directions
    Preparation:15min  ›  Cook:1hour20min  ›  Ready in:1hour35min 

    1. Preheat oven 165 degrees C. Grease and lightly flour a large ring tin.
    2. In a mixing bowl, combine sugar, flour, bicarb soda, salt, brandy, butter, sour cream, eggs and essences.
    3. Mix all ingredients with an electric mixer scraping sides of bowl occasionally. Pour batter into the prepared ring tin.
    4. Bake for 80 minutes. Cool for 20 minutes and remove cake from tin. Cool completely.
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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (9)

    by
    18

    I have made this cake many many times and it has been great. Last Xmas and again this year the cake failed. It looks like it has too much liquid or butter... the cake was baked until it was completely done but when I cut into it looks greasy.  -  23 Dec 2000  (Review from Allrecipes USA and Canada)

    by
    12

    This is a good cake, but personally, I wanted it to have more character, to be more like a brandy fruit cake. So I soaked some dried fruits in the brandy, then chopped them up and added them to the batter and used real lemon and orange zest. After it baked, I also poured two shots of brandy over the top, and two more after I flipped it. It got raves after that.  -  01 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    11

    This cake is a fragrant delight! I made a half-recipe, and cooked it in a 6-cup bundt pan for 50 minutes until a toothpick came out clean. My house smelled like a beautiful flower after I made this cake. The texture was at once crumby and velvety-moist. I added a little bit of extra apricot brandy, and I put the full teaspoon of the lemon and orange extracts even though I halved the recipe in all other respects. I can totally picture someone like Emily Post serving this cake at a 50's dinner party! I will definitely make it again!  -  12 Jul 2003  (Review from Allrecipes USA and Canada)

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