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Apricot Brandy Pound Cake III

Apricot Brandy Pound Cake III

Cost $12, save $18

Source: Recommended by CookPal

  • 60 Min
  • 15 Servings
  • $12

INGREDIENTS

  • Dry Ingredients

    • 3 cups sifted all-purpose flour
    • 1/4 teaspoon baking soda
    • 🧂 1/2 teaspoon salt

  • Wet Ingredients

    • 1 cup sour cream
    • 1/2 teaspoon rum flavored extract
    • 1 teaspoon orange extract
    • 1/4 teaspoon almond extract
    • 1/2 teaspoon lemon extract
    • 1 teaspoon vanilla extract
    • 1/2 cup apricot brandy

  • Creaming Mixture

    • 🧈 1 cup butter
    • 🍚 3 cups white sugar
    • 🥚 6 eggs

STEPS

1

Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube pan. Mix together the flour, baking soda, and salt. Set aside.

2

Combine sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract, and apricot brandy in a bowl. Set aside.

3

In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.

4

Add the dry flour mixture alternately with the sour cream and flavorings mixture to the creamed butter mixture. Stir until just incorporated.

5

Pour batter into the prepared pan and bake for 60 minutes, or until a toothpick inserted comes out clean.

6

Allow the cake to cool before serving.

NUTRIENTS

Per 1 serving

🔥

436

Calories

  • 6
    Protein
  • 60
    Carbs
  • 18
    Fats

💡 Ensure all your ingredients are at room temperature for even mixing.Use a toothpick to check the cake's doneness; it should come out clean.Store the cake in an airtight container to retain moistness.You can substitute apricot brandy with orange juice for an alcohol-free version.