Best Apricot Brandy Pound Cake Ii Recipes

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APRICOT BRANDY POUND CAKE



Apricot Brandy Pound Cake image

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

3 cups Gold Medal™ all-purpose flour
3 cups granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup sour cream
1/2 cup apricot brandy or apricot nectar
1 teaspoon almond extract
1/2 teaspoon salt
1/2 teaspoon baking powder
6 eggs
1 tablespoon powdered sugar, if desired

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 POUND CAKE



Apricot Brandy Pound Cake image

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

1 cup butter or 1 cup margarine, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton sour cream
1/2 cup apricot brandy
1 teaspoon orange extract
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon rum extract
1/4 teaspoon almond extract

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 III



Apricot Brandy Pound Cake III image

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

3 cups sifted all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ teaspoon rum flavored extract
1 teaspoon orange extract
¼ teaspoon almond extract
½ teaspoon lemon extract
1 teaspoon vanilla extract
½ cup apricot brandy
1 cup butter
3 cups white sugar
6 eggs

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 POUND CAKE II



Apricot Brandy Pound Cake II image

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     Pound Cake

Yield 12

Number Of Ingredients 11

3 cups white sugar
3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
.563 cup apricot brandy
1 cup sour cream
1 cup butter
6 eggs
1 teaspoon almond extract
1 teaspoon orange extract
1 teaspoon lemon extract

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 POUND CAKE



Apricot Brandy Pound Cake image

Categories     Citrus     Cake     Dessert     Bake

Number Of Ingredients 13

2 sticks Butter, salted and room temp
3 cups Sugar
6 pieces Eggs, at room temp
3 cups Flour
1/2 teaspoon Salt
1/4 teaspoon Baking soda
8 ounces Sour Cream, not reduced fat
1/4 teaspoon Real Rum Extract
1 teaspoon Real Vanilla Extract
1/2 teaspoon Real Lemon Extract
1 teaspoon Real Orange Extract
1/4 teaspoon Real Almond Extract
1/2 cup Apricot Brandy

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 POUND CAKE



Apricot Brandy Pound Cake image

Make and share this Apricot Brandy Pound Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

1 cup butter, softened
2 1/2 cups sugar
6 eggs
1 teaspoon vanilla
1 teaspoon orange extract
1 teaspoon rum extract
1 teaspoon almond extract
1/2 teaspoon lemon extract
3 cups cake flour, sifted
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup apricot brandy

Steps:

  • Cream butter, gradually add sugar and beat until light.
  • Add eggs one at a time, beat thoroughly after each.
  • Add flavoring, then sifted dry ingredients alternately with sour cream and brandy.
  • Blend well Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes.
  • Cool in pan on rack.
  • Keeps very well, can be frozen which improves flavor.

Nutrition Facts : Calories 503.1, Fat 22.1, SaturatedFat 13, Cholesterol 154.8, Sodium 278.1, Carbohydrate 69.6, Fiber 0.6, Sugar 42.1, Protein 6.7

APRICOT BRANDY POUND CAKE



Apricot Brandy Pound Cake image

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

3 cups sugar
1 cup margarine
6 eggs
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup apricot brandy
1 teaspoon orange extract
1 teaspoon pure vanilla extract
1/2 teaspoon rum extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract

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.

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What is Apricot Brandy Pound Cake II Recipes?

Apricot Brandy Pound Cake II Recipes are a series of recipes for baking a delicious and moist pound cake with apricot flavoring. It is made using simple ingredients and is flavored with apricot brandy to give it a unique and rich flavor. The recipe is usually made using an electric mixer, which makes the mixing process quick and easy. Apricot Brandy Pound Cake II is perfect for any occasion, especially for special occasions like weddings, birthdays, and holidays.
Ingredients
The ingredients needed to make Apricot Brandy Pound Cake II are straightforward and easy to find in your local grocery store. The ingredients include:
  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup apricot brandy
Instructions
To make the Apricot Brandy Pound Cake II, you will need to follow some simple instructions:
  1. Preheat your oven to 325°F (165°C) and lightly grease a 10-inch tube pan.
  2. In a large bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. Gradually stir in the flour mixture into the creamed mixture, alternating with the buttermilk until all is combined.
  6. Stir in the apricot brandy.
  7. Pour the batter into the prepared tube pan.
  8. Bake the cake for one hour and 20 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Let the cake cool in the pan for 10 minutes before removing it from the pan to let it cool completely on a wire rack.
Tips and Variations
Here are some tips and variations you can use when making this recipe:
  • You can substitute the apricot brandy with any other type of brandy or liquor.
  • If you want to add some texture to the cake, you can add some chopped nuts or dried apricots to the batter when you add the brandy.
  • If you want to make the cake even more moist, you can add a tablespoon of vegetable oil to the batter.
  • You can glaze the cake with a simple sugar glaze or a mixture of powdered sugar and apricot brandy.
  • If you don't have buttermilk, you can make your own by adding one tablespoon of vinegar or lemon juice to one cup of milk and letting it sit for five minutes.
  • For a more intense apricot flavor, you can add some apricot jam to the batter before adding the brandy.
Conclusion
Apricot Brandy Pound Cake II Recipes are an easy and delicious way to make a flavorful and moist pound cake. This cake is perfect for any occasion, and it's perfect for those who enjoy apricots and brandy. The recipe is simple to make, and you can add your own variations to create a new and unique cake. It's also perfect for storing and sharing, making it ideal for potlucks or parties. Overall, Apricot Brandy Pound Cake II recipes are a great way to satisfy your sweet tooth while still impressing your guests.

Apricot brandy pound cake is a delicious dessert that is perfect for any occasion. It is a moist and flavorful cake that can be made with simple ingredients. However, making a perfect apricot brandy pound cake can be challenging. In this article, we will discuss some valuable tips that will help you make the best apricot brandy pound cake recipe.

Tip #1: Use High-Quality Ingredients

The first and foremost tip for making a perfect apricot brandy pound cake is to use high-quality ingredients. The taste and texture of the cake depend on the quality of the ingredients. So, purchase the best quality flour, sugar, eggs, butter, and apricots that you can afford.
Flour
When it comes to flour, we recommend using cake flour. Cake flour is finer and lighter than all-purpose flour, which makes the cake fluffier and tender.
Sugar
For the sugar, you can use granulated or caster sugar. However, we prefer using caster sugar as it dissolves easily and makes the cake smoother.
Eggs
For the eggs, use large eggs at room temperature. Room temperature eggs are easier to mix with other ingredients, and they also help in making the cake fluffy and light.
Butter
Use unsalted butter, which is softened at room temperature. Softened butter mixes well with the other ingredients, and it also helps in keeping the cake moist.
Apricots
For the apricots, use ripe and juicy ones. Ripe apricots will add a sweet and tart flavor to the cake, and they will also help in keeping the cake moist.

Tip #2: Proper Mixing

The proper mixing of ingredients is crucial for making a perfect apricot brandy pound cake. Mixing the ingredients properly ensures that the cake is evenly cooked and has a moist texture.
Creaming the Butter and Sugar
When mixing the butter and sugar, cream them properly until the mixture is light and fluffy. The creaming process ensures that the butter and sugar are well combined and helps in adding air to the mixture, making the cake fluffy.
Adding the Eggs
Add the eggs one at a time and beat them well after each addition. Mixing the eggs properly ensures that the cake has a uniform texture and prevents it from being dry.
Adding the Dry Ingredients
The flour should be sifted to remove any lumps and mix it with the baking powder and salt. After mixing the dry ingredients, add them slowly to the butter mixture and mix at slow speed. Over-mixing the flour can lead to a tough and dry cake.
Adding the Apricots and Brandy
After the flour mixture, add apricots and brandy slowly and mix them until well combined. Over-mixing the apricots can cause them to break down and release too much liquid, making the cake dense and wet.

Tip #3: Baking Time and Temperature

The baking time and temperature are essential for making a perfect apricot brandy pound cake. The cake should be baked at the right temperature and time to ensure that it is cooked thoroughly and evenly.
Preparing the Oven
Preheat the oven to 350°F (175°C) and place the oven rack at the middle position. Also, use a good quality oven thermometer to check the temperature of your oven.
Baking the Cake
Bake the cake for 50 to 60 minutes or until it is golden brown and a toothpick inserted in the center comes out clean. The baking time may vary depending on the oven and the pan size. So, keep an eye on the cake after 45 minutes of baking.

Tip #4: Cooling the Cake Properly

After baking, it is essential to cool the cake before slicing and serving. Cooling the cake properly helps in setting the texture and prevents it from collapsing.
Cooling on the Rack
After removing the cake from the oven, let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and place it on a wire rack to cool completely. Cooling the cake on the racks allows air to circulate around the cake, preventing it from sweating.
Refrigerating the Cake
If you are not planning to serve the cake immediately, you can refrigerate it for up to three days. However, ensure that you wrap it well with plastic wrap to prevent it from drying out.

Conclusion

Making a perfect apricot brandy pound cake is not rocket science, but it requires the proper understanding of ingredients and techniques. The tips mentioned above will enhance your baking skills and help you make the best apricot brandy pound cake recipe that your family and friends will love. Remember to use high-quality ingredients, mix them properly, bake the cake at the correct temperature and time, and cool it properly. Happy baking!

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