Apricot brandy cake

    (9)
    3 hours 35 min

    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.


    10 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (7)

    by
    18

    I have made this cake many many times and it has been great. Last Xmas and again this year the cake failed. It looks like it has too much liquid or butter... the cake was baked until it was completely done but when I cut into it looks greasy.  -  23 Dec 2000  (Review from Allrecipes US | Canada)

    by
    12

    This is a good cake, but personally, I wanted it to have more character, to be more like a brandy fruit cake. So I soaked some dried fruits in the brandy, then chopped them up and added them to the batter and used real lemon and orange zest. After it baked, I also poured two shots of brandy over the top, and two more after I flipped it. It got raves after that.  -  01 Jan 2007  (Review from Allrecipes US | Canada)

    by
    11

    This cake is a fragrant delight! I made a half-recipe, and cooked it in a 6-cup bundt pan for 50 minutes until a toothpick came out clean. My house smelled like a beautiful flower after I made this cake. The texture was at once crumby and velvety-moist. I added a little bit of extra apricot brandy, and I put the full teaspoon of the lemon and orange extracts even though I halved the recipe in all other respects. I can totally picture someone like Emily Post serving this cake at a 50's dinner party! I will definitely make it again!  -  12 Jul 2003  (Review from Allrecipes US | Canada)

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