How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Apricot Brandy Pound Cake Ii?

You need 11 ingredients. The key ingredients include: 3 cups white sugar, 3 cups all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon baking soda, and more.

Is Apricot Brandy Pound Cake Ii suitable as baking & desserts?

Yes, Apricot Brandy Pound Cake Ii falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Apricot Brandy Pound Cake Ii?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Brandy Pound Cake Ii Recipe

Name: Apricot Brandy Pound Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups white sugar; 3 cups all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup apricot brandy; 1 cup sour cream; 1 cup butter; 6 eggs; 1 teaspoon almond extract; 1 teaspoon orange extract; 1 teaspoon lemon extract

Bake this irresistible Apricot Brandy Pound Cake Ii at home. Made with white sugar, all-purpose, salt and baking soda. Easy step-by-step instructions in…

This Apricot Brandy Pound Cake Ii relies on simple, everyday ingredients such as white sugar, all-purpose flour, salt and baking soda. It comes together quickly and makes 4 servings, at about 1653 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Apricot Brandy Pound Cake Ii delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1653

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Apricot Brandy Pound Cake Ii

Tips for the best results

Variations & substitutions

My Personal Notes

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