Boozy Apricot Cake

    Boozy Apricot Cake


    9 people made this

    About this recipe: 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.

    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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