Apricot Brandy Pound Cake With Cream, Fruits and Nut Sauce Recipe

Name: Apricot Brandy Pound Cake With Cream, Fruits and Nut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 3 cups sugar; 1 ½ cups butter or 1 ½ cups margarine, softened; ½ cup sour cream; ½ cup apricot brandy; 1 teaspoon almond extract; ½ teaspoon salt; ½ teaspoon baking powder; 6 eggs; 1 tablespoon powdered sugar, if desired; 1 cup sour cream; 4 tablespoons brown sugar; ⅛ cup dried apricot; ⅛ cup apricot brandy (add more if needed); ¼ cup toasted and chopped almonds; toasted slivered almonds; of fresh mint

Servings: persons

3 cups all-purpose flour
3 cups sugar
1 ½ cups butter or 1 ½ cups margarine, softened
½ cup sour cream
½ cup apricot brandy
1 teaspoon almond extract
½ teaspoon salt
½ teaspoon baking powder
6 eggs
1 tablespoon powdered sugar, if desired
1 cup sour cream
4 tablespoons brown sugar
⅛ cup dried apricot
⅛ cup apricot brandy (add more if needed)
¼ cup toasted and chopped almonds
toasted slivered almonds
of fresh mint

1
["Preheat oven to 325 degrees F.", "Soak dried apricots, quartered, in apricot brandy; set aside.", "Prepare sour cream, brown sugar and chopped almonds; set aside in the refrigerator.", "Grease bottom and sides of 12-cup fluted tube cake pan or 10"" angel food(tube) cake pan with shortening; lightly flour.", "In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly.", "Beat on medium speed 2 minutes, scraping bowl occasionally.", "Pour into pan.", "Bake 1 hour and 25-30 minutes or until toothpick inserted in center comes out clean.", "Cool 20 minutes; remove from pan to wire rack.", "Cool completely, about 1 hour.", "Sprinkle with powdered sugar.", "Meanwhile, take cream that has been in refrigerator and mix it with the apricots in apricot brandy(allow to soak during baking time).", "Return to refrigerator covered and use it when you serve the cake."]

2038

kcal

Calories

107

Fat

246

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 17 ingredients. The key ingredients include: 3 cups all-purpose flour, 3 cups sugar, 1 ½ cups butter or 1 ½ cups margarine, softened, ½ cup sour cream, and more.

Yes, Apricot Brandy Pound Cake With Cream, Fruits and Nut Sauce 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 With Cream, Fruits and Nut Sauce

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