Best Apricot Brandy Recipes

APRICOT BRANDY POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
• Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
• Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE

Steps:

• Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
• In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
• Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.
• Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
• Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
• Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)

APRICOT BRANDY POUND CAKE

Steps:

• Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.

APRICOT BRANDY, PEACH SCHNAPPS POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream. Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan.
• Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done. To make the syrup, use the second set of ingredients. Combine the sugar, water, peach schnapps, and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute. Turn the cake out onto a wire rack. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork. Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes.
• To make the topping for the cake, use the third set of ingredients. In a small saucepan, combine the apricot or peach preserves, apricot brandy and lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute. Turn the cake over onto a serving plate, drizzle the warm glaze over the top. Serve warm or cooled.

APRICOT BRANDY SLUSH

Steps:

• In a large saucepan, bring 1 cup water to a boil; remove from heat. Add tea bags; steep, covered, 3-5 minutes according to taste. Discard tea bags. Stir in sugar until dissolved. Cool., Stir in apricot brandy, juice concentrates and remaining water. Transfer to a 2-qt. freezer container. Freeze, covered, 6 hours or overnight., For each serving, scoop 3/4 cup slush into a rocks glass. Pour soda into glass. Serve immediately.

APRICOT BRANDY POUND CAKE

Steps:

• Cream butter; gradually add sugar, beating until mixture is light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking soda, and salt; mix well.
• Combine sour cream, brandy, and flavorings.
• Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
• Pour batter into a greased and floured 10-inch tube pan.
• Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
• Cool in pan 10-15 minutes; remove from pan, and cool completely.

APRICOT BRANDY POUND CAKE II

Steps:

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

APRICOT BRANDY

Steps:

• Place ingredients (DO NOT MIX) in a 1/2 gallon flat topped glass jar.
• Turn jar twice a day for 8 days (allowing jar to sit on its top for half a day).
• Batch is ready.
• You may use the same apricots, more sugar, and vodka added to make another batch, but let second batch sit for 12 to 14 days.

APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE RECIPE - (4.3/5)

Steps:

• utter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C). In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes. Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute. Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate. Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired. Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)

APRICOT BRANDY SLUSH

Steps:

• Bring 7 cups water to a boil in a large saucepan; add sugar and stir until dissolved, about 5 minutes. Remove from heat and cool syrup to room temperature, about 30 minutes.
• Bring 2 cups water to a boil in a small saucepan; remove from heat and add tea bags. Steep until water is room temperature, about 30 minutes. Remove and discard tea bags.
• Pour brewed tea over syrup. Add orange juice, lemonade, and apricot brandy; stir well to combine. Pour into a wide-mouth container. Freeze slush mixture for 3 days, stirring twice a day with a wooden spoon to achieve a slushy consistency.

APRICOT BRANDY SLUSH

Steps:

• Dissolve the sugar in the boiling water.
• Add all other ingredients.
• Mix and freeze.
• To serve, spoon some slush into a cup and add some Squirt or 7Up to your liking.
• Can also be served for breakfast with added orange juice or for evenings with added brandy.

APRICOT BRANDY POUND CAKE I

Steps:

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

APRICOT BRANDY POUND CAKE

Steps:

• Grease and flour a very large tube pan.
• Cream together sugar and butter add eggs one at a time.
• Mix dry things and set aside.
• Mix sour cream and all flavorings and brandy.
• Alternately add dry and wet to sugar mix.
• Mix until well blended then pour into pan and bake at 325 for 70 minutes.

APRICOT BRANDY SOUR

Steps:

• In a shaker, pour apricot brandy, lemon juice and Triple Sec.
• Fill in with orange juice (until half the shaker or the quantity you want) and add ice cubes. Shake.
• Pour in a highball glass.
• Optional: Add 1 teaspoon grenadine.

APRICOT BRANDY SLUSH

Steps:

• In 2 cups boiling water, add tea bags; set aside.
• In a large plastic container, combine 7 cups cold water, sugar, orange juice, lemonade and brandy.
• Add tea and freeze.
• Serve in a glass with any lemon-lime drink.
• Add a maraschino cherry for garnish.

APRICOT BRANDY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle pecans on the bottom of the pan.
• In large mixing bowl, combine cake mix, pudding mix, apricot brandy, oil, water and eggs. Beat on medium speed for 10 minutes. Pour batter over pecans in prepared Bundt pan.
• Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make apricot brandy glaze: In medium pan, combine butter, apricot brandy and water. Bring to boil and simmer for 5 minutes. Cool slightly. Stir in confectioners' sugar until of desired consistency. Drizzle over cake.

APRICOT AND BRANDY JAM

Steps:

• Combine apricots and water in a bowl, cover, and let stand overnight, or until soft and well plumped (about 12 hours).
• Combine apricots and their soaking water in saucepan with the orange peel and juice and simmer for 5 minutes.
• Add the sugar and bring to boil, while stirring.
• Boil gently, stirring often, until the mixture is thick and shiny and begins to clear the sides of the pan when stirred.
• While mixture thickens, be sure to stir it continually but gently, so that the fruit does not burn or get squashed (about 30 minutes, but may vary).
• DO NOT ALLOW THE MIXTURE TO COOK DOWN TO A PUREE; it should retain good-sized bits of apricot.
• Remove the preserve from heat and stir in almond extract and brandy.
• Ladle into 3 half-pint canning jars, prepared in usual manner and seal with sterilized 2 piece screw-on lids.
• Cool and let mellow several weeks or more before serving.

APRICOT BRANDY CHICKEN

Steps:

• In a large fry pan heat some oil, add chicken and brown well on both sides. Remove and set to one side.
• In the same pan add water, brandy, jam, stock and mustard stir to combine, mix a little water with the cornflour and add to sauce, stir until mixture thickens.
• Add sour cream, return chicken to pan cook for about 10-15 Min's over a low heat to cook chicken through, stir in tarragon. Remove chicken and slice thickly.
• To Serve: I served mine over celeriac mash drizzled with sauce and garnished with half an apricot.

APRICOT BRANDY SLUSH RECIPE

Steps:

• Pour 2 c. boiling water over tea bags and steep for 20-30 minutes. Remove tea bags when tea is very strong and still warm. Put 1½ c. sugar into large mixing bowl. Pour warm tea over sugar and stir until dissolved. Add 7 c. warm water. Stir well. Add undiluted cans of OJ and lemonade. Add apricot brandy. Stir well. Add pineapple, if desired. Pour into freezing containers. Freeze for 10-12 hours. Remove from freezer 15 minutes before serving.

APRICOT BRANDY BALLS

Steps:

• Grind apricots.
• Add coconut, milk, and brandy.
• Blend well.
• Mix will be sticky.
• Roll into balls and store in cool place.
• Can be made several days ahead.
• (Flavor improves.).
• Before serving, roll in powdered sugar.