Apricot Brandy Pound Cake/with pics.

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Guts

Senior Cook
Joined
Dec 5, 2004
Messages
145
Location
EL Cajon CA.
I have posted this recipe before , but this time I have added some pictures.
Every one that has sampled this cake has liked it. I don't want to toot my own horn but it's really good. I'm including the poster ["Pat"] which is my mother who passed in 2004.

:rolleyes:
Apricot Brandy Pound Cake

  • 3 cups sugar
  • 1 cup butter, softened
  • 6 eggs
  • 3 cups flour
  • 1/4 t. baking soda
  • 1 t. salt
  • 1 cup sour cream
  • 2 t. rum extract
  • 1 t. orange extract
  • 1/4 t. almond extract
  • 1/4 t. lemon extract
  • 1 t. vanilla extract
  • 1/2 cup Apricot brandy (you could use peach instead of apricot, if you prefer).
  • Cream butter and sugar until light and fluffy; add eggs 1 at a time, mixing well after each addition.
  • Combine dry ingredients and add to creamed mixture alternately sour cream, which have been mixed with the brandy and extracts.
  • Pour into well-greased and floured 10" bundt pan or tube pan.
  • Bake at 325º for 1 hour and 20 minutes or until cake tests done. (Mine baked in about 1 hour).
Serves 12 to 16
Recipe submitted by ~PAT~ on 7/24/99

http://i154.photobucket.com/albums/s260/Guts_2007/ApricotBrandyPoundCake002.jpg

http://i154.photobucket.com/albums/s260/Guts_2007/ApricotBrandyPoundCake004.jpg

http://i154.photobucket.com/albums/s260/Guts_2007/ApricotBrandyPoundCake006.jpg

http://i154.photobucket.com/albums/s260/Guts_2007/ApricotBrandyPoundCake008.jpg
 
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