The best delicious Apricot Brandy Pound Cake #1 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot Brandy Pound Cake #1 recipe today!
Hello my friends, this Apricot Brandy Pound Cake #1 recipe will not disappoint, I promise! Made with simple ingredients, our Apricot Brandy Pound Cake #1 is amazingly delicious, and addictive, everyone will be asking for more Apricot Brandy Pound Cake #1.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot Brandy Pound Cake #1.
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-Lisa Crawley tspn00b
1 c Butter; softened
3 c Sugar
6 Eggs
8 oz Sour cream
1/2 c Apricot brandy
1 ts Orange extract
1 ts Vanilla
1/2 ts Rum flavoring
1/4 ts Almond extract
3 c Flour
1/4 ts Baking soda
1/2 ts Salt
Cream butter; gradually add sugar, beating well at med. speed of an
electric mixer. Add eggs, one at a time, beating after each addition.
Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire
whisk. Combine flour, baking soda, and salt; stir well. Add to
creamed mixture alternately with sour cream mixture, beginning and
ending with flour mixture. Pour batter into a greased and floured 10″
tube pan. Bake at 325 for 1 hr. and 45 min. or until a wooden pick
inserted comes out clean. Let cake cool in pan 10 min.; remove from
pan, and let cool completely on a wire rack. Yield: One-10″ cake.
Yields
1 Servings
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