Apricot Brandy Pound Cake

You are here: Home » Apricot Brandy Pound Cake

Pound cake with an apricot brandy taste. Yummy!

16103

 

Ingredients:

  • 1 c. butter, softened
  • 2 1/2 c. sugar
  • 6 eggs
  • 1 tsp. vanilla
  • 1 tsp. each orange & rum extracts
  • 1 tsp. almond extract
  • 1/2 tsp. lemon extract
  • 3 c. cake flour, sifted
  • 1/4 tsp. soda
  • 1/2 tsp. salt
  • 1 c. sour cream
  • 1/2 c. apricot brandy

 

Instructions:

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.

 
Silicone baking mats are perfect for baking cookies, candy or for anything that might stick. They cook perfectly even, no more burnt bottoms. This high quality silicone fiberglass baking mat is naturally nonstick and does not have any chemical coating. No need to use unhealthy oils, butter or sprays. More details can be found at www.amazon.com/Silicone-Baking-Mat-Professional-Half-Size/dp/B00GO4N4JU/. Be sure to choose products made from 100% pure food grade silicone. Cheaper brands often use plastic fillers. Fillers can compromise the quality and durability of silicone.

 



If you like this, feel free to share it:
Facebooktwittergoogle_plusredditpinterestlinkedinmail