Apricot Brandy Pound Cake I Recipe - Allrecipes.com
Apricot Brandy Pound Cake I Recipe

Apricot Brandy Pound Cake I

Recipe by  

"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 Edit and Save

Original recipe makes 1 bundt cake Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2003

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
Dec 25, 2007

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.

 

34 Ratings

Aug 13, 2008

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 provided the only fat--no butter or shortening. I'm sure this is why the crumb was a little different, kind of like a sponge cake. I substituted apricot nectar for the apricot brandy and in addition to the other extracts, 1/2 tsp. of butter flavoring (anything to try and cover up that dead giveaway cake mix taste!). I made it in a tube pan, then glazed it, top side up, with a mixture of powdered sugar, apricot nectar and a dribble of corn syrup. It's a pretty cake, tall and delicately yellow, with a balanced blend of flavors, none of them dominant. Light and moist, this is tasty and satisfying on it's own and not overly sweet. It would also be the perfect cake to use in a trifle or just topped with fruit and whipped cream.

 
Aug 15, 2003

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" version of the cake.

 
Aug 15, 2003

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 for toppings although it is rich enough to stand on its own merits.

 
Aug 15, 2003

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.

 
Aug 15, 2003

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 and custard sauce. Delicious.

 
Jan 06, 2004

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

 

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Nutrition

  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 42.2 g
  • 14%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 10.7 g
  • 17%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 434 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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