Apricot Brandy Pound Cake 3 Recipe Recipe

Name: Apricot Brandy Pound Cake 3 Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. Sugar; 2 stk real butter (not margerine); 6 x Large eggs; 1/4 tsp Baking soda; 1/2 tsp Salt; 3 c. Flour; 1 c. Lowfat sour cream; 1 tsp Orange extract; 1/4 tsp Almond extract (I omitted...nut allergy); 1/2 tsp Lemon extract; 1 tsp Vanilla extract; 1/2 tsp Rum extract; 1/2 c. Apricot brandy; 2 c. Confectioners sugar Apricot brandy

Servings: persons

3 c. Sugar
2 stk real butter (not margerine)
6 x Large eggs
1/4 tsp Baking soda
1/2 tsp Salt
3 c. Flour
1 c. Lowfat sour cream
1 tsp Orange extract
1/4 tsp Almond extract (I omitted...nut allergy)
1/2 tsp Lemon extract
1 tsp Vanilla extract
1/2 tsp Rum extract
1/2 c. Apricot brandy
2 c. Confectioners sugar Apricot brandy

1
Grease and flour a large tube pan or possibly 2 loaf pans.
2
Preheat oven to 325 degrees.
3
Cream butter and sugar, then add in Large eggs, one at a time, beating thoroughly after each addition.
4
Sift together the flour, baking soda, and salt.
5
Combine lowfat sour cream, flavorings, and brandy.
6
Alternately add in the flour and lowfat sour cream mix to the sugar mix, beginning and ending with dry ingredients.
7
Mix till well blended.
8
Pour into prepared pan or possibly pans.
9
Bake for about 70 min.
10
A crack will usually form in the center.
11
Cold for about 30 min, then remove from pan and cold completely.
12
Dust with confectioners sugar, or possibly glaze, if you like.
13
Glaze: Mix just sufficient brandy with the sugar to create a thin mix.
14
Use a brush to cover the surface of the cake.
15
Helpful hint: I buy small paintbrushes when they are on sale, and use these for such jobs.
16
I put them in the dishwasher.
17
When they get worn, I toss them and get new ones.
18
They are great for brushing on bbq sauce on grilled meats, glazing cakes, and many other uses.

2511

kcal

Calories

Fat

442

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 3 c. Sugar, 2 stk real butter (not margerine), 6 x Large eggs, 1/4 tsp Baking soda, and more.

Yes, Apricot Brandy Pound Cake 3 Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

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 3 Recipe

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