Apricot Brandy Pound Cake

  • Yield 12 servings

This cake becomes even more delicious after it has been frozen!


1 cup butter, softened
3 cups sugar
6 large eggs
3 cups 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 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1 teaspoon rum extract
1/2 teaspoon almond extract


  1. Preheat oven to 325F.  Grease and flour a 10-inch tube pan.  Cream butter and add sugar, beating until mixture is light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine flour, soda and salt; mix well and set aside.  Combine sour cream, brandy and extracts.  Add to creamed mixture alternately with flour mixture.  Mix well.  Pour batter into prepared pan.  Bake for 1 hour and 20 minutes or until done.  Cook in pan, then remove from pan and place on a cake platter.  May substitute Peach Brandy for the Apricot Brandy.

Recipe reprinted with permission from the Junior League of Cobb-Marietta’s Georgia On My Menu (the Junior League of Cobb-Marietta, Marietta, Ga., 1988).




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