This recipe is based on an old Ebony magazine recipe. The cake is delicious! It would be great to serve for the holidays.
Sugar-Free Apricot Brandy Pound Cake
1-1/2 cups butter, softened
3 cups sugar-substitute of your choice
6 eggs
1 tsp orange extract
1 tsp lemon extract
1 tsp almond extract
1/4 cup apricot brandy
3 cups cake flour, sifted
Preheat oven to 325 degrees F. Grease and flour a 10-inch tube cake or bundt pan. Cream butter and gradually add sugar-substitute. Continue creaming until light and fluffy. Add eggs one at a time, beating well after each. Blend in extracts and brandy. Gradually add in the flour and beat until smooth.
Pour the cake batter into the tube pan. Bake 1 1/2 hours or until wooden toothpick comes out clean and edges of cake have come away from the sides of the pan. Cool 20 minutes in pan before unmolding. Cool completely. Add glaze and arrange apricots and mint on top.
Glaze:
1/2 cup sugar-free apricot preserves
1Tbsp. apricot brandy or leftover apricot nectar from the can
1 8-ounce can apricot halves, drained
fresh mint for garnishing
Heat the apricot preserves until melted. Remove from heat and stir in brandy or nectar. Spread the warm glaze over the cake and sides. Garnish with the apricot halves, which can also be glazed, and garnish with the mint. Enjoy!
Notes:
This recipe is revised from an old Ebony magazine recipe. It is a showstopper! It works well for holidays. I have made it as is. I have also made it using canola butter in place of whole butter. I have successfully made the cake by cutting the butter to1 cup and adding 1/2 cup sour cream. I suppose yogurt would also work in place of the sour cream.
I generally mix my sugar substitutes to get the best results in terms of flavor, baking properties and health. For this cake I used 1 cup Splenda, 1 cup Stevia in the Raw, and 1 cup Whey Low. Do not try to use Splenda alone unless it is Splenda for Baking.