Apricot Brandy Pound Cake

Name: Apricot Brandy Pound Cake
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 118 milliliters apricot brandy or apricot nectar; 1 teaspoons baking powder; 355 milliliters butter or margarine, softened; 6 eggs; 710 milliliters Gold all-purpose flour; 710 milliliters granulated sugar; 1 Tbsp powdered sugar, if desired; 1 teaspoons salt; 118 milliliters sour cream

Apricot Brandy Pound Cake might be just the dessert you are searching for. One serving contains 428 calories, 5g of protein, and 20g of fat. This vegetarian recipe serves 16. If you have gold flour, apricot nectar, powdered sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 10 minutes.

Instructions

Heat oven to 325F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.

Ingredients you will need

Shortening

All Purpose Flour

Equipment you will use

Cake Form

Oven

In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally.

Ingredients you will need

Powdered Sugar

Equipment you will use

Hand Mixer

Bowl

Pour into pan.

Equipment you will use

Frying Pan

Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

Equipment you will use

Toothpicks