APRICOT BRANDY POUND CAKE III
From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!
Provided by VTGIRL22
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 15
Number Of Ingredients 13
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.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 g
APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE
A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table!
Provided by Judy Cambell
Categories Desserts Cakes Pound Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 17
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)
Nutrition Facts : Calories 750.8 calories, Carbohydrate 114.4 g, Cholesterol 142.1 mg, Fat 25.2 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 13.3 g, Sodium 289.4 mg, Sugar 82.8 g
APRICOT BRANDY POUND CAKE
Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 39 g, TransFat 1 g
APRICOT BRANDY, PEACH SCHNAPPS POUND CAKE
This moist pound cake is irresistible. It is wonderful served with fresh peaches and ice cream.
Provided by JUDY M CAMPBELL
Categories Desserts Cakes Pound Cake Recipes
Yield 12
Number Of Ingredients 16
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.
Nutrition Facts : Calories 716.6 calories, Carbohydrate 113.2 g, Cholesterol 142.1 mg, Fat 22.2 g, Fiber 1 g, Protein 7.3 g, SaturatedFat 13 g, Sodium 289.3 mg, Sugar 82.6 g
APRICOT BRANDY POUND CAKE
Make and share this Apricot Brandy Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 13
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
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!
Provided by Allendra Burton
Categories Desserts Cakes Pound Cake Recipes
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 74.9 g, Cholesterol 142.1 mg, Fat 22.2 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13 g, Sodium 278 mg, Sugar 50.3 g
APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 17
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 POUND CAKE I
I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well.
Provided by Joyce Carcara
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 42.2 g, Cholesterol 71.3 mg, Fat 10.7 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 434.4 mg, Sugar 25 g
APRICOT BRANDY POUND CAKE
Make and share this Apricot Brandy Pound Cake recipe from Food.com.
Provided by Connie Maple
Categories Dessert
Time 1h40m
Yield 15 serving(s)
Number Of Ingredients 13
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 CAKE
My mom handed this recipe down to me. It is very moist and delicious.
Provided by MYKIDSMOM
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h15m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 38.8 g, Cholesterol 54.8 mg, Fat 17.4 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 3.5 g, Sodium 336.1 mg, Sugar 26 g
ALMOND CAKE WITH APRICOT BRANDY SAUCE
Looking for something a little fancier than holiday cookies? This simple Almond Cake with Apricot Brandy Sauce is the perfect complement to a steaming cup of coffee or tea. Recipe comes from Kerrygold Butter.
Provided by Pinay0618
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Lightly butter a 9-inch round cake pan; set aside.
- With a mixer, cream together the butter and sugar until light and fluffy - about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more.
- Stir together the flour, baking powder and salt; lightly fold almond paste into the batter.
- Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped.
- To prepare sauce, in a medium saucepan melt butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.
Nutrition Facts : Calories 630.7, Fat 32.6, SaturatedFat 15.7, Cholesterol 119.7, Sodium 243.8, Carbohydrate 81.9, Fiber 2.2, Sugar 56, Protein 6.6
APRICOT BRANDY POUND CAKE
Steps:
- Grease and flour tube or bundt pan.
- Cream butter and sugar well.
- Add eggs, 1 at a time, beating well after each addition.
- Sift together all dry ingredients (flour, salt and baking powder) in a bowl.
- Combine sour cream, extracts and brandy in a separate bowl; mix well.
- Alternately add dry ingredients and liquid ingredients to egg mixture.
- Bake at 325 degrees for 70 to 90 minutes. Use toothpick to check for doneness.
- Cool before removing from pan.
APRICOT BRANDY CAKE
Make and share this Apricot Brandy Cake recipe from Food.com.
Provided by Elaine
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Put cake mix and pudding mix in bowl.
- Add oil/butter, water, apricot brand and eggs and beat until smooth.
- Grease and flour a 12 cup bundt pan.
- Sprinkle nuts in the bottom of the pan.
- Pour batter in on top of nuts.
- Bake for 1 hour.
- For glaze, in a sauce pan, combine melted butter/oil, sugar, water and brandy. Boil for 3 minutes.
- After removing cake from oven pour hot glaze over hot cake and allow to set for 30 minutes, then invert onto a plate.
Nutrition Facts : Calories 454.8, Fat 23.5, SaturatedFat 3.3, Cholesterol 71.3, Sodium 418.6, Carbohydrate 58.1, Fiber 0.9, Sugar 42.8, Protein 4.4
APRICOT BRANDY POUND CAKE
Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 39 g, TransFat 1 g
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What is Apricot Brandy Cake?
Apricot brandy cake is a delicious dessert made with a combination of flour, sugar, butter, eggs, apricot jam, and brandy. The cake is filled with fruity flavors and is topped with a sweet glaze, making it an indulgent treat that is perfect for any occasion.The Origins of Apricot Brandy Cake
Although the exact origins of apricot brandy cake are unclear, it has become a popular dessert recipe around the world. Since apricots are a seasonal fruit that still grow in abundance in the Middle East and South Asia, it is believed the cake originated in these regions. Over time, the recipe for apricot brandy cake spread throughout the world, with variations being made to suit different cultural and dietary preferences. In some countries, the cake is served at special events, such as weddings or baptisms, while in others it is considered a traditional holiday dessert.How to Make Apricot Brandy Cake
Making apricot brandy cake is relatively easy, and the recipe can be modified to suit different tastes. Here is a basic recipe:Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup apricot jam
- 1/4 cup brandy
Instructions:
- Preheat your oven to 350 degrees F (180 degrees C). Grease a 9-inch (23 cm) bundt pan with cooking spray or butter and set aside.
- In a large bowl, cream butter and sugar together using an electric mixer until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Beat the mixture for about two minutes until you get a smooth texture.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture in the large bowl, mixing until fully incorporated.
- Add the apricot jam and brandy to the mixture and stir until combined.
- Pour the batter into the greased bundt pan.
- Bake for about 50 minutes to one hour or until a toothpick inserted in the center of the cake comes out clean.
- Remove from the oven and let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, glaze the cake with a mixture of powdered sugar and apricot brandy, or serve with whipped cream or fresh fruit.
Variations of Apricot Brandy Cake
There are many variations to the traditional apricot brandy cake recipe that can be created to suit your own personal taste. Here are some of the most popular:- Apricot and Almond Cake: Add ground almonds to the batter for a nutty flavor.
- Lemon and Apricot Cake: Add lemon zest and juice to the batter for a zesty twist.
- Rum and Apricot Cake: Replace the brandy with rum for a stronger flavor.
- Apricot Brandy Pound Cake: Use a pound cake recipe and add apricot jam and brandy to the batter for a rich and buttery cake.