Apricot Brandy Pound Cake with Apricot Brandy Glaze

Apricot Brandy Pound Cake with Apricot Brandy Glaze | Bakewell Junction

Apricot Brandy Pound Cake with Apricot Brandy Glaze | Bakewell Junction

Since it’s Labor Day weekend, we got invited to a friend’s house for a barbeque.  I always ask for requests when I’m invited to someone’s home because everyone has their favorite desserts.  They requested devil dogs (recipe here).  I’ve made them many times before and everyone loves them but I wanted to bring something else too.  As it often happens, I have plans to make involved and time consuming confections but time doesn’t permit.  Plus it was going to be hot and humid, so I needed something that would hold up without worrying about it.

I’ve made this delicious recipe before and while it bakes it fills the house with a lovely scent from all the flavorings added.  I’ve never added a glaze until this time though.  The plain cake is delicious on its own but I wanted to add something to it, hence the glaze.  The glaze compliments the flavors in the cake and adds a layer of sweetness that kicks it up a notch – yum.  The crumb in this cake is consistent throughout and not overly dense – yum again.  The hubby loves this cake with coffee.

Apricot Brandy Pound Cake with Apricot Brandy Glaze 2 | Bakewell Junction

Apricot Brandy Pound Cake with Apricot Brandy Glaze 2 | Bakewell Junction

What’s your favorite dessert recipe?


Apricot Brandy Pound Cake

Yield:  1 large bundt cake          Cook Time:  1 hour 20 minutes


  • 3 cups unsifted flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 cup sour cream
  • 2 teaspoons rum
  • 1 teaspoon orange extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/3 cup apricot brandy

Apricot Brandy Glaze:

  • 1/3 cup butter, melted
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 1 1/2 tablespoons apricot brandy
  • 1/2 to 2 tablespoons water


Step 1:  For the batter:  Mix together flour, baking soda and salt in a medium bowl and set aside.  Cream butter for about four minutes.  Gradually add sugar and beat until light in color.  Beat in eggs one at time; ensuring that each is completely combined before the next is added.

Step 2:  Add flour mixture in three batches, alternating with two batches of sour cream.  Stir in the rum, apricot brandy and extracts until incorporated.

Step 3:  Prepare a large 12 cup, 10 inch bundt (or tube) pan by spraying liberally with cooking spray and coat with flour.  Pour batter evenly in to the pan.  Bake in a preheated 325 degree oven for 1 hour and 15 to 20 minutes.  A toothpick inserted in the center comes out clean when done.  This cake will bake to the very top of the pan, so you could set aside some of the batter for 2 to 3 cupcakes to be baked separately.

Step 4:  Cool cake on a rack for 15 minutes.  Remove the cake from the pan and cool completely on a rack.

Step 5:  For the glaze:  As the cake cools, combine powdered sugar and melted butter in a medium bowl.  Stir in the vanilla.  Stir in the apricot brandy.  Stir in 1/2 tablespoon of water.  Based on desired consistency, add up to 2 additional tablespoons of water.  Since I wanted a thick glaze, I used the least amount of water possible.  Note that the glaze will thicken quickly as it cools.

Storing:  Store in a sealed plastic container for a few days.


Cake recipe slightly adapted from a co-worker’s hand written recipe, original origin unknown.
Bundt Cake Glaze adapted from Desktop Cookbook, Bundt Cake Icing / Glaze.

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