The best delicious Apricot Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apricot Pound Cake recipe today!
Hello my friends, this Apricot Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Apricot Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Apricot Pound Cake.
What Makes This Apricot Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apricot Pound Cake.
Ready to make this Apricot Pound Cake Recipe? Let’s do it!
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1 c Unsalted butter — softened
3 c Granulated sugar
6 lg Eggs
1 c Sour cream
1/2 c Apricot brandy
1 ts Vanilla extract
2 ts Dark rum
3 c All-purpose flour
1/2 ts Salt
1/2 ts Baking soda
In a large bowl, cream butter and sugar. Beat until mixture is light
and fluffy. Add eggs 1 at a time, beating well after each addition.
Beat in sour cream, brandy, vanilla, and rum. In another bowl, sift
together the flour, salt, and baking soda. Stir the flour mixture
into the butter and egg mixture. Pour batter into buttered Bundt pan
and bake for 1 hour at 325^, or until cake tester inserted in the
center comes out clean. Cool the cake in the pan on a rack for 1
hour. Then, turn it out of the pan on a rack to cool completely.
~Diana Rattray
Yields
12 Servings
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