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Apricot Brandy Pound Cake

Apricot Brandy Pound Cake Recipe

Southern Living; Christmas holiday favorite.
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Prep Time 20 mins
Cook Time 1 hr 20 mins
Course Dessert
Cuisine American
Calories 630.6 kcal

Ingredients
  

  • 1 cup butter or 1 cup margarine, softened
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (8 ounce) carton sour cream
  • 1/2 cup apricot brandy
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon rum extract
  • 1/4 teaspoon almond extract

Instructions
 

  • Cream butter; gradually add sugar, beating until mixture is light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour, baking soda, and salt; mix well.
  • Combine sour cream, brandy, and flavorings.
  • Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
  • Pour batter into a greased and floured 10-inch tube pan.
  • Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
  • Cool in pan 10-15 minutes; remove from pan, and cool completely.

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Nutrition

Serving: 175gCalories: 630.6kcalCarbohydrates: 90gProtein: 8.6gFat: 26.8gSaturated Fat: 15.8gCholesterol: 186.2mgSodium: 334mgFiber: 1gSugar: 60.5g
Keyword < 4 Hours, Christmas, Dessert, Oven, Potluck, Weeknight
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