Free Recipe Apricot Brandy Pound Cake
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Apricot Brandy Pound Cake Recipe
-Lisa Crawley tspn00b
1 c Butter; softened
3 c Sugar
6 Eggs
8 oz Sour cream
1/2 c Apricot brandy
1 ts Orange extract
1 ts Vanilla
1/2 ts Rum flavoring
1/4 ts Almond extract
3 c Flour
1/4 ts Baking soda
1/2 ts Salt
Apricot Brandy Pound Cake Preparation
Cream butter; gradually add sugar, beating well at med. speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire whisk. Combine flour, baking soda, and salt; stir well. Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Pour batter into a greased and floured 10 tube pan. Bake at 325 for 1 hr. and 45 min. or until a wooden pick inserted comes out clean. Let cake cool in pan 10 min.; remove from pan, and let cool completely on a wire rack. Yield: One-10 cake. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 1
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