Page Feedback

Enter Photo Contest

Apricot Brandy Pound Cake

The hands down best pound cake recipe ever! It's the "perfect" all occasion cake!"


2 sticks (1C) unsalted butter, softened
3 C. sugar
6 large eggs
1 C. plain lowfat yogurt
1/2 C. apricot brandy
1 tsp. vanilla
1 tsp. orange extract
1 tsp. rum extract
1/3 cup apricot preserves
3 C. flour
1/2 tsp salt
1/4 tsp baking soda


In large bowl cream the butter, add the sugar, a little at a time, beating until mixture is light and fluffy.
Add the eggs, also one at a time, beating well after each addition. Then add the yogurt, apricot brandy, all the flavorings and apricot preserves..

Into a large bowl sift together the flour with the salt and soda and slowly add into the butter mixture.
Transfer batter to a well buttered and floured 2 1/2 quart bundt pan.

Bake at 325’ for about 1 hour, or until toothpick comes out clean when inserted into the center.
Let the cake cool in the pan on a rack one hour, then turn out onto rack to cool completely.

Couple of helpful hints:
Make sure to leave at least 1 1 1/2 to 2 inches from the top of the bundt pan or it will run over the sides.
If you beat the batter up as light and fluffy as I do, you’ll have plenty leftover for a small loaf pan – bonus sample cake!
This cake will rise very nicely for you and make sure to give it sufficient time to cool off for awhile in the pan before removing.
A simple glaze is all you need -- confectionery sugar, little bit of soft butter, couple tablespoons milk, and then either apricot brandy or orange flavoring is very nice.
Adding a few drops of orange food coloring for a soft apricot color makes the cake look elegant after glazing the sides.

Back To Top


no serving information available

Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More