Apricot Brandy Pound Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 1 cup butter, softened
- 2 1⁄2 cups sugar
- 6 eggs
- 1 teaspoon vanilla
- 1 teaspoon orange extract
- 1 teaspoon rum extract
- 1 teaspoon almond extract
- 1⁄2 teaspoon lemon extract
- 3 cups cake flour, sifted
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup sour cream
- 1⁄2 cup apricot brandy
directions
- Cream butter, gradually add sugar and beat until light.
- Add eggs one at a time, beat thoroughly after each.
- Add flavoring, then sifted dry ingredients alternately with sour cream and brandy.
- Blend well Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes.
- Cool in pan on rack.
- Keeps very well, can be frozen which improves flavor.
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RECIPE SUBMITTED BY
Theresa Thunderbird
United States
Hello,I collect old cookbooks,enjoy gardening,traveling and reading.I love to cook and bake!I've thought about opening my own bakery here in TN.That would be so fun!