Apricot Brandy Pound Cake

Jane Allen Creates

9 years ago

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.