Apricot brandy cake

Apricot brandy cake


9 people made this

About this recipe: This cake is not only easy to make, but it also tastes fantastic. It's rich, buttery and oh-so-moreish. The combination of apricot brandy with almond, lemon and orange extracts go exceedingly well together.

Allendra Burton

Serves: 12 

  • 600g caster sugar
  • 375g plain flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 125ml apricot brandy
  • 250ml soured cream
  • 225g butter
  • 6 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon orange extract
  • 1 teaspoon lemon extract

Prep:15min  ›  Cook:1hr20min  ›  Extra time:2hr cooling  ›  Ready in:3hr35min 

  1. Preheat oven 170 C / Gas 3. Grease and lightly flour a 3-litre tube cake tin.
  2. In a mixing bowl, combine sugar, flour, bicarbonate of soda, salt, brandy, butter, soured cream, eggs and extracts. Mix all ingredients with electric mixer, scraping sides of bowl occasionally. Pour batter into prepared tin.
  3. Bake for 80 minutes. Cool for 20 minutes and remove cake from tin. Cool completely

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