The Apricot Brandy Pound Cake recipe from Love with Recipes is a delightful dessert perfect for potlucks, Christmas gatherings, or any weeknight treat that calls for something special from your oven. With a cook time of 1 hour and 20 minutes and a prep time of just 20 minutes, this cake is both manageable and rewarding to make.
Recipe Details:
- Name: Apricot Brandy Pound Cake
- Cook Time: 1 hour and 20 minutes
- Prep Time: 20 minutes
- Total Time: 1 hour and 40 minutes
- Description: A moist and flavorful pound cake infused with apricot brandy, perfect for sharing and celebrating special occasions.
- Recipe Category: Dessert
- Keywords: Potluck, Christmas, Weeknight, Oven, Less than 4 Hours
- Aggregated Rating: 5 stars
- Review Count: 3
- Calories: 630.6 per serving
- Fat Content: 26.8g
- Saturated Fat Content: 15.8g
- Cholesterol Content: 186.2mg
- Sodium Content: 334mg
- Carbohydrate Content: 90g
- Fiber Content: 1g
- Sugar Content: 60.5g
- Protein Content: 8.6g
- Servings: 10
Ingredients:
- 1 cup butter (or margarine)
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup apricot brandy
- 1 tablespoon vanilla extract
Instructions:
-
Preparation: Begin by preheating your oven to 325°F (165°C). Grease and flour a 10-inch tube pan, ensuring it’s well coated to prevent sticking.
-
-
Creaming Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This step is crucial for achieving a tender crumb in your pound cake.
-
Adding Eggs: Add the eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated and helps in achieving a smooth batter.
-
Combining Dry Ingredients: In a separate bowl, combine the flour, baking soda, and salt. Mix these dry ingredients well to ensure even distribution of leavening agents.
-
Combining Wet Ingredients: In another bowl, combine the sour cream, apricot brandy, and vanilla extract. These liquid ingredients will add moisture and flavor to the cake.
-
Mixing Batter: Gradually add the sour cream mixture to the creamed butter and sugar, alternating with the flour mixture. Start and end with the flour mixture, incorporating each addition thoroughly but gently. This method helps in achieving a well-mixed batter without overmixing.
-
Baking: Pour the batter into the prepared tube pan, spreading it evenly. Place the pan in the preheated oven and bake for approximately 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven, so keep an eye on it towards the end.
-
Cooling: Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. Afterward, carefully remove the cake from the pan and allow it to cool completely on a wire rack before slicing and serving.
Serving Suggestions:
- This Apricot Brandy Pound Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh berries or a light dusting of powdered sugar for an elegant presentation.
Storage:
- Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 1 month.
Tips:
- Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature before beginning. This helps in achieving a smooth batter and even baking.
- Baking Time: Oven temperatures can vary, so start checking for doneness a few minutes before the recommended time to avoid overbaking.
- Flavor Enhancement: For an extra burst of apricot flavor, consider brushing the cooled cake with a light apricot glaze made with apricot preserves thinned with a little water or brandy.
This Apricot Brandy Pound Cake recipe not only promises a moist and flavorful dessert but also adds a touch of elegance to any occasion. Enjoy baking and sharing this delightful treat with your loved ones!
