Apricot Brandy Pound Cake II Recipe - Allrecipes.com

Apricot Brandy Pound Cake II

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"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!"

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Ingredients Edit and Save

Original recipe makes 1 bundt cake Change Servings
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Directions

  1. Preheat oven 325 degrees F (165 degrees C). Grease and lightly flour a 12-cup bundt pan.
  2. 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.
  3. Bake for 80 minutes. Cool for 20 minutes, and remove cake from pan. Cool completely.
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Reviews More Reviews

Apr 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.

 
Jan 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.

 

9 Ratings

Sep 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!

 
Sep 07, 2008

I used yogurt, no sour cream available. Soaked orange flavor cranberries in brandy. Came out great!

 
Jan 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.

 
Nov 11, 2002

loved this recipe, would make it again, whole family loved it.

 
Sep 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!

 

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Nutrition

  • Calories
  • 547 kcal
  • 27%
  • Carbohydrates
  • 74.9 g
  • 24%
  • Cholesterol
  • 155 mg
  • 52%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 278 mg
  • 11%

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

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