Best 5 Apricot Brandy Pound Cake Iii Recipes
Apricot Brandy Pound Cake is a classic dessert that is perfect for any occasion. This decadent cake is moist and flavorful, with a tender crumb and a rich apricot brandy glaze. It is sure to be a hit with everyone who tries it.
This article provides three different recipes for Apricot Brandy Pound Cake. The first recipe is for a traditional pound cake, made with butter, sugar, eggs, and flour. The second recipe is for a sour cream pound cake, which adds sour cream to the batter for a richer, more moist cake. The third recipe is for a gluten-free pound cake, made with almond flour and coconut flour instead of wheat flour.
All three recipes are easy to follow and can be made in a standard loaf pan. The traditional pound cake takes about 1 hour and 15 minutes to bake, the sour cream pound cake takes about 1 hour and 30 minutes to bake, and the gluten-free pound cake takes about 1 hour and 45 minutes to bake.
Once the cake is baked, it is glazed with a simple apricot brandy glaze. The glaze is made with apricot preserves, brandy, and powdered sugar. It is brushed onto the warm cake and allowed to cool and set.
Apricot Brandy Pound Cake is a delicious and elegant dessert that is perfect for any occasion. Whether you are looking for a traditional pound cake, a sour cream pound cake, or a gluten-free pound cake, you are sure to find a recipe in this article that you will love.
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
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 CAKE
Make and share this Apricot Brandy Cake recipe from Food.com.
Provided by Elaine
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Put cake mix and pudding mix in bowl.
- Add oil/butter, water, apricot brand and eggs and beat until smooth.
- Grease and flour a 12 cup bundt pan.
- Sprinkle nuts in the bottom of the pan.
- Pour batter in on top of nuts.
- Bake for 1 hour.
- For glaze, in a sauce pan, combine melted butter/oil, sugar, water and brandy. Boil for 3 minutes.
- After removing cake from oven pour hot glaze over hot cake and allow to set for 30 minutes, then invert onto a plate.
Nutrition Facts : Calories 454.8, Fat 23.5, SaturatedFat 3.3, Cholesterol 71.3, Sodium 418.6, Carbohydrate 58.1, Fiber 0.9, Sugar 42.8, Protein 4.4
APRICOT NECTAR POUND CAKE
This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!
Provided by Todd Cassie McWhorter
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Time 52m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
- In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
- Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
- To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 48.1 g, Cholesterol 67.9 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 3.9 g, Sodium 320.7 mg, Sugar 33 g
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.
Tips:
- To ensure a smooth and moist cake, cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a tender crumb.
- Use fresh apricots for the best flavor. If you don't have fresh apricots, you can use dried apricots that have been soaked in hot water for 30 minutes to soften.
- Don't overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake in a loaf pan until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through without being overbaked.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
Conclusion:
Apricot brandy pound cake is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be made ahead of time, making it a great option for busy bakers. The combination of apricots, brandy, and pound cake is sure to please everyone at your table.
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