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.

Judy Cambell

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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate