Apricot Brandy Pound Cake

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


No servings information available


2 sticks (1C) unsalted butter, softened 3 C. sugar 6 large eggs 1 C. plain lowfat yogurt ½ C. apricot brandy 1 teaspoon. vanilla 1 teaspoon. orange extract 1 teaspoon. rum extract ⅓ cup apricot preserves 3 C. flour ½ teaspoon salt ¼ teaspoon baking soda

Nutritional information

No nutrition information available


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 2½ 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 1½ 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.