The best delicious Apricot Brandy Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot Brandy Pound Cake recipe today!
Hello my friends, this Apricot Brandy Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Apricot Brandy Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Apricot Brandy Pound Cake.
What Makes This Apricot Brandy Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot Brandy Pound Cake.
Ready to make this Apricot Brandy Pound Cake Recipe? Let’s do it!
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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.
From
Yields
1 Servings
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