Recipe

Apricot Brandy Pound Cake Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 1 year ago this looked and sounded so good that I had to post the recipe... the recipe and the photo are from Gold Metal. Prep:20m Cook:90m Servings:16	Peetabear
	cake pound apricot brandy fancy

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Ingredients

3 cups Gold Medal® all-purpose flour

3 cups granulated sugar

1 1/2 cups butter or margarine, softened

1/2 cup sour cream

1/2 cup apricot brandy or apricot nectar

1 teaspoon almond extract

1/2 teaspoon salt

1/2 teaspoon baking powder

6 eggs

1 tablespoon powdered sugar, if desired

Directions

1. Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour 2. In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.

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