Buttery apricot brandy cake

    Buttery apricot brandy cake


    19 people made this

    About this recipe: 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.

    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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