Apricot Brandy Pound Cake II Recipe

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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.

—AJOAN

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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.

—fil

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8 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!

—VEGIGRRL

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Sep 07, 2008

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

—titadarling

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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.

—GRANNYLOOHOO

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Nov 11, 2002

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

—MARIAHGERMANY

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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!

—Sandy in Toronto

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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.

Nutritional Information

Apricot Brandy Pound Cake II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 547
Calories from Fat: 199

% Daily Value *
Total Fat 22.2g 34 %
** Saturated Fat 13g 65 %
Cholesterol 155mg 52 %
Sodium 278mg 11 %
** Potassium 101mg 3 %
Total Carbohydrates 74.9g 24 %
Dietary Fiber 0.8g 3 %
Protein 7.1g 14 %
** Sugars 50.3g
** Vitamin A 14 %
** Vitamin C < 1 %
** Calcium 6 %
** Iron 19 %
** Thiamin 27 %
** Niacin 26 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 40 %

* 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.