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Apricot Brandy Pound Cake

  • 16servings
  • 190minutes
  • 430calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D, E
MineralsCopper, Natrium, Fluorine, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups Gold Medal® all-purpose flour

  2. 3 cups granulated sugar

  3. 1 1/2 cups butter or margarine, softened

  4. 1/2 cup sour cream

  5. 1/2 cup apricot brandy or apricot nectar

  6. 1 teaspoon almond extract

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon baking powder

  9. 6 eggs

  10. 1 tablespoon powdered sugar, if desired

Instructions Jump to Ingredients ↑

  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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