Apricot and Brandy Cake

Apricot and Brandy Cake


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.

Allendra Burton

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

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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