Apricot Brandy Pound Cake II

Rating: 4.22 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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!

By Allendra Burton

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Recipe Summary

Servings:
12
Yield:
1 bundt cake
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven 325 degrees F (165 degrees C). Grease and lightly flour a 12-cup bundt pan.

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  • 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

Per Serving:
547 calories; protein 7.1g; carbohydrates 74.9g; fat 22.2g; cholesterol 142.1mg; sodium 278mg. Full Nutrition
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Reviews (7)

Read More Reviews
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
AJOAN
Rating: 5 stars
04/24/2003
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. Read More
Helpful
(18)
fil
Rating: 4 stars
01/01/2007
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. Read More
Helpful
(12)
Sandra L Wolfe
Rating: 5 stars
09/05/2003
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! Read More
Helpful
(11)
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titadarling
Rating: 5 stars
09/07/2008
I used yogurt no sour cream available. Soaked orange flavor cranberries in brandy. Came out great! Read More
Helpful
(8)
GRANNYLOOHOO
Rating: 4 stars
01/20/2007
In spite of the fact that it never got completely baked in the middle has a weird swirl in the center and fell about an inch after I took it out the flavor is delicious. It is possible that my subbing 2/3 cup thick eggnog and 1/3 cup butterscotch schnappes for the sour cream added too much moisture to the batter. I also added 1/4 t nutmeg. Read More
Helpful
(8)
MARIAHGERMANY
Rating: 5 stars
11/11/2002
loved this recipe would make it again whole family loved it. Read More
Helpful
(7)
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Sandy in Toronto
Rating: 4 stars
09/17/2008
I just tried this recipe a couple days ago and family and friends quite enjoyed it. I made some substitutions - I didn't have sour cream so I used plain yogurt instead and I didn't have lemon extract so used grated orange rind for the citrus flavour. I also realized I forgot to put the salt and baking soda but it didn't seem to affect the cake at all. I would make this again! Read More
Helpful
(5)
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