Apricot Pound Cake Recipe Recipe

Name: Apricot Pound Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Unsalted butter -- softened; 3 c. Granulated sugar; 6 lrg Large eggs; 1 c. Lowfat sour cream; 1/2 c. Apricot brandy; 1 tsp Vanilla extract; 2 tsp Dark rum; 3 c. All-purpose flour; 1/2 tsp Salt; 1/2 tsp Baking soda

Servings: persons

1 c. Unsalted butter -- softened
3 c. Granulated sugar
6 lrg Large eggs
1 c. Lowfat sour cream
1/2 c. Apricot brandy
1 tsp Vanilla extract
2 tsp Dark rum
3 c. All-purpose flour
1/2 tsp Salt
1/2 tsp Baking soda

1
In a large bowl, cream butter and sugar.
2
Beat till mix is light and fluffy.
3
Add in Large eggs 1 at a time, beating well after each addition.
4
Beat in lowfat sour cream, brandy, vanilla, and rum.
5
In another bowl, sift together the flour, salt, and baking soda.
6
Stir the flour mix into the butter and egg mix.
7
Pour batter into buttered Bundt pan and bake for 1 hour at 325^, or possibly till cake tester inserted in the center comes out clean.
8
Cold the cake in the pan on a rack for 1 hour.
9
Then, turn it out of the pan on a rack to cold completely.
10
Diana Rattray

2116

kcal

Calories

Fat

322

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 10 ingredients. The key ingredients include: 1 c. Unsalted butter -- softened, 3 c. Granulated sugar, 6 lrg Large eggs, 1 c. Lowfat sour cream, and more.

Yes, Apricot Pound Cake 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 Pound Cake Recipe

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