Apricot Glazed Pound Cake Recipe

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Apricot Glazed Pound Cake

Sea Sun


I have been making this recipe for over 20 years, and it has become an Easter tradition in my family! Don't just wait for a holiday to bake this cake, however. It's too good!

This is a rich, elegant cake and is perfect anytime and really is worth the ingredients if you don't have them handy. I have taken this cake to parties and special occasions and everyone ooh's and ahh's over it.

It really is rather simple, but no one will ever know you didn't spend hours in the kitchen. It's pretty impressive, and just pretty in general!

NOTE: Baking time maybe slightly increased. Keep an eye on it and actually use the toothpick test (don't just "eyeball" it...I have learned from experience).

I'm planning to make this cake this upcoming weekend and while making my list for the store, thought I'd post it here. I will post a picture soon!

pinch tips: How to Cream Butter & Sugar



20 Min


45 Min



3 c
flour, all purpose
3 c
1 c
1 c
sour cream
1/2 c
apricot brandy or nectar
1/2 tsp
1/4 tsp
baking soda
1 tsp
orange extract
1 tsp
lemon extract
1 tsp
almond extract
6 large


1/2 c
apricot preserves
1 Tbsp
apricot brandy or nectar
1 can(s)
apricot halves (8 3/4 ounces), drained


1 c
sour cream
1/4 c
brown sugar, firmly packed
fresh mint leaves (optional) for garnish

Directions Step-By-Step

Heat oven to 325 degrees. Grease and flour 12 cup bundt pan, or tube pan, 10x4 inches.
CAKE: Beat all ingredients in large bowl on medium speed, scraping bowl constantly until blended (about 30 seconds). Pour into prepared pan.
Bake about 35-45 minutes or until wooden toothpick inserted in center is clean. (No, actually do this! it's necessary!). Remove from pan and cool completely.
GLAZE: Heat apricot preserves until melted, then remove from heat. Cut up any large pieces of fruit. Stir in apricot brandy (or nectar).
Spread warm apricot glaze over cake. Garnish with apricot halves and mint leaves (if desired).
CREAM: Mix sour cream and brown sugar. Serve sweetened sour cream and any remaining apricot halves with cake.

About this Recipe

Course/Dish: Cakes, Fruit Desserts