When I got my first “real job” after school I worked with Evelyn – a lovely lady who also liked to bake and was sweet to share her recipes with me. That was over 40 years ago and I am still using some of those recipes.
Her apricot brandied pound cake is a favorite with everyone. It is easy to make, has wonderful flavor and is nicely paired with fresh fruit. It is nice with a cup of tea or a nice ending to a good meal.
Brandied Pound Cake
- 3 C. sugar
- 1 C. butter
- 6 eggs
- 1 C. sour cream
- 1 t. orange extract
- ¼ t. almond extract
- ½ t. lemon extract
- 1 t. vanilla
- ½ C. apricot brandy
- ¼ t. baking powder
- ½ t. salt
- 3 C. flour
Cream sugar, butter & eggs well. In small bowl blend sour cream, extracts, vanilla and apricot brandy. Add with other ingredients to creamed mixture. Mix well; pour into 10” greased and floured tube pan. Bake at 300 degrees for 1 ½ hours (usually takes 2 hours or more). Place a pan of water in oven during baking to keep heat moist.
I place a pan of water on the lowest shelf of my oven and fill it with water. The steam will give a nice crunchy crust to the top of the cake. I also like to place my cake pan on a cookie sheet or on foil in case it leaks.
Bake until the cake is golden brown and cracked on the top. Usually it take 2 hours or more to bake in my oven.
The cake has a delicious crust on top the day of baking. Usually the cake does not last more than a day, but if it does the top crust will soften but the flavors will richly blend together.
The cake is delicious on it’s own or served with fruit.
I just made this for a party and everyone enjoyed it with a few taking seconds.
I have just ordered from King Author a set of four small Bundt pans so that I can make the cake for gifts.
Printable version of brandied pound cake recipe (PDF)
I hope you enjoy this recipe.
Happy Baking,
Jane
PS. I not only enjoy baking but also enjoy painting food art. Below is a picture of my pattern – Everything Nice:
This looks scrumptious Jane…can’t wait to try it! Thanks for sharing this, and the glitter houses! So far, I am just enjoying the photos without “jumping in”…I’m so tempted, but have enough obsessions already. I see that the houses could quickly become another!
Thank you Cynthia, this is a wonderful recipe, I hope you enjoy it. So true with the glitter houses, it started with an activity for a young friend last year. This year I am knee deep in glitter, I think I have made close to forty, taught two full classes and have another class on Saturday, and have helped three people make houses for gifts….and it has been all joy. Merry Christmas to you and yours.
mmmmm yummy! Thank you Jane for your recipes and glimps of food ‘art’! Merry Christmas!
Thank you my friend, I hope you get a chance to try it, it is quite yummy. Everyone seems to like it. Hope you and Jerry also have a very merry and blessed Christmas.