Apricot Brandy Pound Cake I

Apricot Brandy Pound Cake I

33

"I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well."
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Ingredients

servings 305 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt pan.
  2. 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
  3. 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.

Reviews

33
  1. 34 Ratings

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Most helpful positive review

I just made this cake for the first time. I am not much for pound cake, but this one is excellent. It's moist, flavorful and quick to make.

Most helpful critical review

This cake was expensive to make with the brandy and the different extracts and just not special. If I made it again, I would make an orange juice powdered sugar icing to pour over the top.

I just made this cake for the first time. I am not much for pound cake, but this one is excellent. It's moist, flavorful and quick to make.

Given that a yellow boxed cake mix will almost always identify itself to the taste buds, this is very good--again, for a yellow cake mix. What caught my eye on this cake was that sour cream prov...

Excellent cake. I made 3 in the last 2 weeks as gifts. Didn't have apricot brandy so I used Hungarian pear brandy. Used fat free sour cream and "Egg Beaters" (instead of eggs) for a "lighter"...

A bit different. I made it for Christmas presents last year and got many compliments. Freezes very well. I wrapped it in apricot brandy-soaked cheesecloth to give it added oomph. Very adaptable ...

Outstanding cake, Joyce. Thanks for sharing. I didn't change a thing. This recipe is perfect as is! Next time I'll try either some lemon yogurt over each serving.

Of all the cake recipes I've made with pkg. cake mixes this has to be the best. Everyone who has tried it, loves it. I plan to use it for an upcoming wedding cake. Very good with seasonal fruit...

Don't change anything! This cake is to die for as is. I've made 2 so far and everyone loves it!! No frosting needed...best with a dusting of powdered sugar. Janie

This review is easy... YUM!

This cake was expensive to make with the brandy and the different extracts and just not special. If I made it again, I would make an orange juice powdered sugar icing to pour over the top.