Recipe

Spirited Pound Cake Recipe

	Notyourmomma / All my dishes 2 years, 2 months ago Delicious change of pace from the basic rum cake, the apricot brandy makes it special. The cake is fine grained, butter and yummy. I like to bake it in the bundt cake pan and sprinkle heavily with lots of confectioner's sugar. Good at brunch and any "shower" occasion.... More Prep:20m Cook:60m Servings:16	Notyourmomm
	basic pound cake brandy punch

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Ingredients

1 cup of butter, unsalted and softened

2 cups of sugar

6 eggs separated

3 cups of flour

2 tsp of baking powder

1/2 tsp of ground nutmeg

1/8 tsp of salt

1/8 tsp of cayenne pepper

1/8 tsp of mace

3/4 cup of apricot brandy

3/4 cup of finely chopped pecans

Directions

Cream the butter and sugar until light and fluffy.

Add egg yolks one at a time, beating very well after each addition.

Sift the flour, baking powder, spices. Add alternately with the brandy to the creamed mixture. Mix well. It could look curdled at this point, don't worry, keep beating.

Blend in chopped pecans. Beat egg whites till stiff. Fold into batter.

Pour into greased floured bundt or tube pan.

Bake at 350 degrees for 50-60 minutes. Test with cake tester.

Cool in pan for 15 minutes, turn out on wire rack and cool completely.

Sprinkle heavily with powdered sugar.

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