food Apricot Brandy Pound Cake I recipe
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Apricot Brandy Pound Cake I recipe
    1 servings

Ingredients:

  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup sour cream
  • 1/2 cup apricot brandy
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon almond extract
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 4 eggs

    Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and lightly flour a bundt pan.
  • In a large bowl, beat cake mix, pudding, and eggs until smooth.
  • Mix brandy and flavorings in sour cream, and add to egg mixture.
  • Beat at least 2 minutes with an electric mixer on medium speed.
  • Pour batter into prepared panBake for 50 to 55 minutes, or until tester inserted in the center comes out clean.
  • Cool cake in pan on wire rack for 20 minutes.
  • Remove from pan, and continue cooling on wire rack.



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