Apricot Brandy Bundt Cake

    1 hour 30 minutes

    This was given to me called an apricot brandy cake but perhaps it would be better named the essence cake with rum, orange, almond, lemon and vanilla essence included. Taste great though so who cares what it is called?

    17 people made this

    Serves: 15 

    • 3 cups sifted (375g) plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 cup (250ml) sour cream
    • 1/2 teaspoon rum flavoured essence
    • 1 teaspoon orange essence
    • 1/4 teaspoon almond essence
    • 1/2 teaspoon lemon essence
    • 1 teaspoon vanilla essence
    • 1/2 cup (125ml) apricot brandy
    • 250g butter
    • 3 cups (660g) white sugar
    • 6 eggs

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 165 degrees C. Grease and flour a 25cm ring tin.
    2. Mix together the flour, bicarbonate of soda and salt. Set aside.
    3. Combine the sour cream, rum flavouring, orange essence, almond essence, lemon essence, vanilla essence and apricot brandy. Set aside.
    4. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavourings mixture; stirring just until incorporated.
    5. Pour batter into prepared bundt tin. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

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    Reviews in English (19)


    This is one of the best pound cakes I have ever had, very moist and flavourful. Next time will add chopped dried apricots, we love apricots! I used apricot nectar instead of brandy because they were gifts for families with young children. I made 5 mini loaves, baked at 325 for 55 minutes. 4 for my sons teachers, 1 for us! Yummy!  -  18 Jun 2009  (Review from Allrecipes USA and Canada)


    I have the same recipe and this is delicious! Full of flavor. The only difference(which is optional) all 1/2 C. chopped apricots that are lightly floured.  -  27 Aug 2007  (Review from Allrecipes USA and Canada)


    WOW, great flavor and texture. This was luscious, Melissa.We loved the combination of flavors provided by the various extracts. Your grandpa sure knew his way around the kitchen to come up with this great cake! I served it with apricot sauce and a dollop of whipped cream at our dinner party. Everyone loved it.  -  30 Mar 2003  (Review from Allrecipes USA and Canada)