Apricot Brandy Bundt Cake

You may wonder why I’m sharing a recipe that calls for brandy instead of wine.  The answer is, the two are more closely related than you might think! Brandy is often made from distilled wine or fermented fruit juice.  In this case, the juice comes from apricots and the brandy is made by an Idaho company that operates as both a winery and distillery.

Also I’m sharing it because cake.

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Originally I had the idea for this treat after making Thanksgiving Brandied Apricot Butter, which was delicious when served over bread.  I thought mixing the two together might produce a standalone dessert, and after searching through several recipes I decided to go with Bundt cake.  Partially because I like to say “Bundt.”

Here’s what you’ll need:
½ cup dried apricots, chopped
¼ cup apricot brandy (I used Koenig Apricot Brandy)
2 tbsp brown sugar
2 sticks unsalted butter, softened
2 cups sugar
4 eggs
2 tsp vanilla extract
2½ cup flour
2 tsp baking powder
1 cup milk

Here’s how you make and bake:

Soak chopped apricots in apricot brandy for 10 minutes.

 

 

Bring to a boil and IGNITE!

 

 

So fun! (Have I mentioned that an old, avocado-green stove works best for this recipe? Preparation coming to you from my cabin in the woods.)

Wait for the flames to die. Turn stove to medium heat, then add brown sugar and stir until dissolved. Transfer to a blender.

 

 

Add a stick of butter and blend. Pour into a large mixing bowl and set aside.

Sift flour in a separate bowl.

 

 

Add baking powder and salt, stir and set aside.

 

 

Go back to your brandy butter and mix in sugar.

 

 

Mix in the other stick of butter and add eggs, one at a time.

 

 

Add vanilla extract.

Add milk and flour mix alternatively a little bit at a time.  Continue stirring.

 

 

At this point my arms reminded me that we really need a standing mixer at the cabin!

Grease and flour Bundt pan.

 

 

Pour in cake mix and bake at 350° for 45 minutes.  Use a toothpick to be sure the batter has set.

 

 

Let the cake cool by popping it on a rack over wax paper.

Mix ¼ cup milk and ¾ cup sugar to make a sugar glaze.

Pour it all over the cake!

Place cake on a plate and admire it.

 

 

Go ahead and think, My goodness, this thing is loaded with butter and sugar.  But don’t let that stop you from enjoying it!  Be glad that cooking with wine includes cooking with brandy, and treat yourself to a snifter along with your slice of cake.

Saluté!

Get the printable -> Apricot Brandy Bundt Cake