Buttery apricot brandy cake

    1 hour 30 min

    This is a simple cake, which is moist and packed full of flavour. Do not be put off by the long list of flavourings, it is this that makes the cake so special.

    27 people made this

    Serves: 15 

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

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour a 26cm tube cake tin. Mix together the flour, bicarbonate of soda and salt. Set aside.
    2. Combine the soured cream, rum essence, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside.
    3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the soured cream and flavourings mixture, stirring just until incorporated.
    4. Pour batter into prepared tin. Bake in the preheated oven for 60 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.

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    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    This is one of the best pound cakes I have ever had, very moist and flavourful. Next time will add chopped dried apricots, we love apricots! I used apricot nectar instead of brandy because they were gifts for families with young children. I made 5 mini loaves, baked at 325 for 55 minutes. 4 for my sons teachers, 1 for us! Yummy!  -  18 Jun 2009  (Review from Allrecipes US | Canada)


    I have the same recipe and this is delicious! Full of flavor. The only difference(which is optional) all 1/2 C. chopped apricots that are lightly floured.  -  27 Aug 2007  (Review from Allrecipes US | Canada)


    WOW, great flavor and texture. This was luscious, Melissa.We loved the combination of flavors provided by the various extracts. Your grandpa sure knew his way around the kitchen to come up with this great cake! I served it with apricot sauce and a dollop of whipped cream at our dinner party. Everyone loved it.  -  30 Mar 2003  (Review from Allrecipes US | Canada)