Apricot Brandy Pound Cake #1 Recipe
|
|
Ingredients : Apricot Brandy Pound Cake #1 Recipe
-Lisa Crawley tspn00b
1 cup Butter, softened
3 cup Sugar
6 Eggs
8 oz Sour cream
1/2 cup Apricot brandy
1 tsp Orange extract
1 tsp Vanilla
1/2 tsp Rum flavoring
1/4 tsp Almond extract
3 cup Flour
1/4 tsp Baking soda
1/2 tsp 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.
If you liked this Apricot Brandy Pound Cake #1 Recipe, you may be interested the following related recipes:
Fruit Recipes
Related Sites:
Chocolate Desserts, Celebration Cakes and Cheesecakes: Baking Recipes ...
Master the basics of baking with great chocolate, cake and cheesecake recipes, expert instruction and photo how-to's from Food Network Kitchens