Recipe Corner: Apricot Brandy Cake



1 cup unsalted butter (2 sticks)

2 1/2 cups sugar

5 eggs

3 cups all-purpose flour, sifted

1 teaspoon baking powder

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1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda

1/4 teaspoon ground cloves

1 cup sour cream

1 teaspoon vanilla (or orange extract)

1/2 teaspoon rum or rum flavoring

1/2 cup apricot brandy (Calvados or brandy of choice)


Pre-heat oven to 325 degrees.  Grease and flour a large bundt pan.

Cream the butter with the sugar in a large bowl.  Add the eggs, one at a time, beating well after each addition.

Sift dry ingredients together two times and set aside.  Combine sour cream, vanilla, rum, and brandy.  Add the dry ingredients, alternately with the sour cream mixture, beginning and ending with the dry.

Pour mixture into the prepared pan.  Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.

Let cake rest for 10 minutes in the pan or on a rack.  Turn onto a serving plate.  Serve with warm apricot jam, Brandy Glaze, or topped with fresh whipped cream.

Serves 8-10.


Brandy Glaze:

1 cup powdered sugar

2-3 tablespoons butter

2 teaspoons brandy

5-6 teaspoons milk or cream


Heat butter in medium pan over medium heat until melted and golden brown; cool slightly.  Add powdered sugar, brandy and milk; beat until smooth.

*Note: 1 cup chopped walnuts or pecans and 1 cup chopped golden raisins may be added to this recipe.

**Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at



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