Boozy Apricot Cake

    1 hour 55 min

    This cake takes a little effort to make, but the results are really worth it. An apricot brandy-infused cake, is soaked with a peach schnapps syrup and topped with an apricot glaze.

    13 people made this

    Serves: 12 

    • For the Cake
    • 600g caster sugar
    • 225g butter, softened
    • 6 eggs, beaten
    • 375g plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 250ml soured cream
    • 4 tablespoons apricot brandy
    • 1 teaspoon grated lemon zest
    • For the Syrup
    • 200g caster sugar
    • 125ml peach schnapps
    • 250ml water
    • 1 teaspoon grated lemon zest
    • For the Glaze
    • 335g apricot jam
    • 125ml apricot brandy
    • 1 teaspoon grated lemon zest
    • 70g flaked almonds

    Prep:40min  ›  Cook:1hr15min  ›  Ready in:1hr55min 

    1. Butter and flour a tube cake tin. Preheat oven to 180 C / Gas 4.
    2. For the cake: Cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sieve flour with bicarbonate of soda and salt; add soured cream and brandy ending with flour. Pour into tin and bake for 1 hour 15 minutes.
    3. For the Syrup: Place sugar, peach schnapps, water and lemon zest into a saucepan. Bring to the boil and boil for 1 minute.
    4. Turn cake out onto plate and punch holes in bottom of cake with a skewer. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
    5. For the glaze: Bring the jam, apricot brandy and lemon zest to the boil and boil for 1 minute. Drizzle over the cake. Scatter with flaked almonds.

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    Reviews & ratings
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    Reviews in English (8)


    This cake provided a decadent outstandingly delicious presentation to my Easter table. Everyone raved about how moist and flavorful it was. Two ladies went home with the recipe. I omitted step 6. Thanks for a keeper Judy!  -  21 Apr 2003  (Review from Allrecipes US | Canada)


    This cake was perfect it was moist and wonderful with ice cream on the side. The holes were the only problem if they are not wide enough the filling doesn't get in the cake. I used a skewer next time I will use a new screwdriver or letter opener unused. It would make a wider hole for the filling to get. It was a greate cake my guest just raved about it. Also I added more peach schnapps to the filling  -  25 Oct 2004  (Review from Allrecipes US | Canada)


    It does take a while to make but well worth it. Great recipe! Thanks!  -  27 Dec 2010  (Review from Allrecipes US | Canada)