Apricot Brandy Pound Cake III

Name: Apricot Brandy Pound Cake III
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 0 teaspoons baking soda; 118 milliliters apricot brandy; 237 milliliters butter; 6 eggs; 710 milliliters sifted all-purpose flour; 1 teaspoons lemon extract; 1 teaspoon orange extract; 1 teaspoons rum flavored extract; 1 teaspoons salt; 237 milliliters sour cream; 1 teaspoon vanilla extract; 710 milliliters white sugar

Apricot Brandy Pound Cake III requires approximately 1 hour and 30 minutes from start to finish. One portion of this dish contains approximately 8g of protein, 26g of fat, and a total of 643 calories. This recipe serves 10. It is a good option if you're following a vegetarian diet. It works well as an affordable dessert. If you have almond extract, cream, rum extract, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Frying Pan

Mix together the flour, baking soda and salt. Set aside.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.

Ingredients you will need

Vanilla Extract