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Apricot Brandy Pound Cake I

Apricot Brandy Pound Cake I

Joyce Carcara

Joyce Carcara

I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt pan.
  2. In a large bowl, beat cake mix, pudding, and eggs until smooth. Mix brandy and flavorings in sour cream, and add to egg mixture. Beat at least 2 minutes with an electric mixer on medium speed. Pour batter into prepared pan
  3. Bake for 50 to 55 minutes, or until tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan, and continue cooling on wire rack.
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Reviews

MIHAELA
36

MIHAELA

10/24/2003

I just made this cake for the first time. I am not much for pound cake, but this one is excellent. It's moist, flavorful and quick to make.

naples34102
30

naples34102

8/13/2008

Given that a yellow boxed cake mix will almost always identify itself to the taste buds, this is very good--again, for a yellow cake mix. What caught my eye on this cake was that sour cream provided the only fat--no butter or shortening. I'm sure this is why the crumb was a little different, kind of like a sponge cake. I substituted apricot nectar for the apricot brandy and in addition to the other extracts, 1/2 tsp. of butter flavoring (anything to try and cover up that dead giveaway cake mix taste!). I made it in a tube pan, then glazed it, top side up, with a mixture of powdered sugar, apricot nectar and a dribble of corn syrup. It's a pretty cake, tall and delicately yellow, with a balanced blend of flavors, none of them dominant. Light and moist, this is tasty and satisfying on it's own and not overly sweet. It would also be the perfect cake to use in a trifle or just topped with fruit and whipped cream.

JAZZELADY2003
20

JAZZELADY2003

8/15/2003

Excellent cake. I made 3 in the last 2 weeks as gifts. Didn't have apricot brandy so I used Hungarian pear brandy. Used fat free sour cream and "Egg Beaters" (instead of eggs) for a "lighter" version of the cake.

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