Apricot Brandy Pound Cake
From peetabear 15 years agoIngredients
- 3 cups Gold Medal® all-purpose flour shopping list
- 3 cups granulated sugar shopping list
- 1 1/2 cups butter or margarine, softened shopping list
- 1/2 cup sour cream shopping list
- 1/2 cup apricot brandy or apricot nectar shopping list
- 1 teaspoon almond extract shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon baking powder shopping list
- 6 eggs shopping list
- 1 tablespoon powdered sugar, if desired shopping list
How to make it
- 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.
People Who Like This Dish 3
- chefmeow Garland, TX
- momo_55grandma Mountianview, AR
- cher3231 Denham Springs, LA
- peetabear Mid-hudson Valley, NY
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The Rating
Reviewed by 2 people-
love a good pound cake thanks Peetabear
momo_55grandma in Mountianview loved it -
Oh wow, this is beautiful and sounds fantastic. Great post Peeta, high 5.
chefmeow in Garland loved it
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