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

Ingredients:

  • 3 cups white sugar
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup apricot brandy
  • 1 cup sour cream
  • 1 cup butter
  • 6 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon orange extract
  • 1 teaspoon lemon extract

    Instructions:

  • Preheat oven 325 degrees F (165 degrees C).
  • Grease and lightly flour a 12-cup bundt pan.
  • In a mixing bowl, combine sugar, flour, baking soda, salt, brandy, butter or margarine, sour cream, eggs, and extracts.
  • Mix all ingredients with electric mixer, scraping sides of bowl occasionally.
  • Pour batter into prepared pan.
  • Bake for 80 minutes.
  • Cool for 20 minutes, and remove cake from pan.
  • Cool completely.



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