Name: Apricot Brandy Pound Cake
Yield: 4 servings
Ingredients: 1 cup butter or 1 cup margarine, softened; 3 cups sugar; 6 eggs; 3 cups all-purpose flour; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 (8 ounce) carton sour cream; 1/2 cup apricot brandy; 1 teaspoon orange extract; 1 teaspoon vanilla extract; 1/2 teaspoon lemon extract; 1/2 teaspoon rum extract; 1/4 teaspoon almond extract

Servings: 4 persons

1 cup butter or 1 cup margarine, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton sour cream
1/2 cup apricot brandy
1 teaspoon orange extract
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon rum extract
1/4 teaspoon almond extract

1
Cream butter; gradually add sugar, beating until mixture is light and fluffy.
2
Add eggs, one at a time, beating well after each addition.
3
Combine flour, baking soda, and salt; mix well.
4
Combine sour cream, brandy, and flavorings.
5
Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
6
Pour batter into a greased and floured 10-inch tube pan.
7
Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
8
Cool in pan 10-15 minutes; remove from pan, and cool completely.

No nutritional information available.

No additional tips available.

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

Apricot Brandy Pound Cake

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