Best 8 Apricot Brandy Pound Cake Recipes
Apricot brandy pound cake: A delectable treat for any occasion
Indulge in the delightful flavors of apricot brandy pound cake, a classic dessert that combines the richness of pound cake with the fruity essence of apricot brandy. This decadent cake is perfect for celebrations, special occasions, or simply as a sweet treat to enjoy with friends and family. With its moist and dense crumb, this cake is sure to satisfy your cravings for something sweet and satisfying. The apricot brandy adds a unique twist to the traditional pound cake, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, this recipe guide will provide you with all the necessary steps and tips to create a perfect apricot brandy pound cake that will impress your loved ones. Discover the secrets to achieving that perfect golden-brown crust, the moist and tender interior, and the perfect balance of sweetness and boozy apricot flavor. Along with the classic apricot brandy pound cake recipe, this guide also includes variations such as a gluten-free apricot brandy pound cake and a vegan apricot brandy pound cake, ensuring that everyone can enjoy this delicious treat regardless of dietary restrictions. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a masterpiece that will leave you and your loved ones craving for more.
APRICOT BRANDY POUND CAKE III
From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!
Provided by VTGIRL22
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
- Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. 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 flavorings mixture, stirring just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 g
APRICOT BRANDY POUND CAKE
Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.
Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 39 g, TransFat 1 g
APRICOT BRANDY POUND CAKE
Make and share this Apricot Brandy Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter; gradually add sugar, beating until mixture is light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking soda, and salt; mix well.
- Combine sour cream, brandy, and flavorings.
- Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
- Cool in pan 10-15 minutes; remove from pan, and cool completely.
APRICOT BRANDY POUND CAKE II
It's Just Great. But I must warn you if you are trying to lose weight, don't eat this cake. Calories, Calories, Calories! Delicious, Delicious, Delicious!
Provided by Allendra Burton
Categories Desserts Cakes Pound Cake Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven 325 degrees F (165 degrees C). Grease and lightly flour a 12-cup bundt pan.
- In a mixing bowl, combine sugar, flour, baking soda, salt, brandy, butter or margarine, sour cream, eggs, and extracts. Mix all ingredients with electric mixer, scraping sides of bowl occasionally. Pour batter into prepared pan.
- Bake for 80 minutes. Cool for 20 minutes, and remove cake from pan. Cool completely.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 74.9 g, Cholesterol 142.1 mg, Fat 22.2 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13 g, Sodium 278 mg, Sugar 50.3 g
APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 17
Steps:
- utter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C). In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes. Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute. Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate. Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired. Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)
APRICOT BRANDY POUND CAKE
Make and share this Apricot Brandy Pound Cake recipe from Food.com.
Provided by Connie Maple
Categories Dessert
Time 1h40m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Grease and flour a very large tube pan.
- Cream together sugar and butter add eggs one at a time.
- Mix dry things and set aside.
- Mix sour cream and all flavorings and brandy.
- Alternately add dry and wet to sugar mix.
- Mix until well blended then pour into pan and bake at 325 for 70 minutes.
APRICOT BRANDY POUND CAKE I
I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well.
Provided by Joyce Carcara
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt pan.
- In a large bowl, beat cake mix, pudding, and eggs until smooth. Mix brandy and flavorings in sour cream, and add to egg mixture. Beat at least 2 minutes with an electric mixer on medium speed. Pour batter into prepared pan
- Bake for 50 to 55 minutes, or until tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan, and continue cooling on wire rack.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 42.2 g, Cholesterol 71.3 mg, Fat 10.7 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 434.4 mg, Sugar 25 g
APRICOT BRANDY POUND CAKE
Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.
Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 39 g, TransFat 1 g
Tips:
- Make sure the butter is at room temperature before creaming it with the sugar. This will help incorporate air into the batter, resulting in a lighter, fluffier cake.
- Gradually add the eggs to the batter, one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Be sure to grease and flour the loaf pan before pouring in the batter. This will help prevent the cake from sticking to the pan.
- Bake the cake in a preheated oven. This will help ensure that the cake bakes evenly.
- Check the cake for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. If not, continue baking for a few more minutes.
- Allow the cake to cool completely before glazing it. This will help prevent the glaze from melting and running off the cake.
Conclusion:
Apricot brandy pound cake is a delicious and elegant dessert that is perfect for any occasion. With its moist, tender crumb and boozy apricot glaze, this cake is sure to be a hit with everyone who tries it. If you're looking for a special treat to make for your next party or gathering, give this apricot brandy pound cake a try. You won't be disappointed!
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