Absolutely Apricot Pound Cake
From rosemaryblue 16 years agoIngredients
- 2 sticks unsalted butter, softened shopping list
- 3 cups sugar shopping list
- 6 eggs shopping list
- 3 cups flour shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon baking soda, dissolved in 1 tablespoon hot water shopping list
- 1 cup sour cream shopping list
- 1/4 cup apricot nectar shopping list
- 3/4 teaspoon orange extract shopping list
- 1/2 teaspoon lemon extract shopping list
- 3/4 teaspoon almond extract shopping list
- 1 teaspoon vanilla extract shopping list
- apricot nectar, powdered sugar, and toasted almonds if glazing the cake* shopping list
How to make it
- In mixer bowl, with an electric mixer, cream butter and sugar until light and fluffy
- Add eggs one at a time, beating well after each addition
- Whisk flour and salt in a medium bowl
- Add flour alternately with the sour cream
- Mix well
- Add the apricot nectar, mixing well
- Dissolve 1/4 teaspoon soda in 1 tablespoon hot water, add to batter
- Mix well
- Add the extracts, mixing well
- Pour batter into a greased and lightly floured tube pan
- Bake in a 300 degree oven for ABOUT 1 hour and 20 minutes
- Since ovens vary in temperature, test for doneness. There will be no indentation when cake is pressed lightly with finger, OR insert a toothpick, and when it comes out clean, it is done. Also cake will slightly pull away from pan
- Remove from oven, cool for about 10 minutes
- Turn onto cake plate
- *May glaze with a mixture of apricot nectar, powdered sugar and toasted almonds.....just mix enough nectar and powdered sugar to make a fairly thin glaze, add toasted almonds, and *spoon-drizzle* on crown of cake, letting it drip down the sides
- CAKE IS ALSO DELICIOUS WITH NO GLAZE
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