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.
I hope you enjoy this recipe.
PS. I not only enjoy baking but also enjoy painting food art. Below is a picture of my pattern – Everything Nice: