Guts
Senior Cook
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.
Apricot Brandy Pound Cake
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
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.
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).
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