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Apricot brandy pound cake #2
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| Artist: |
_ |
| Categories: |
Alcoholic, Cakes, Desserts |
| Yield: |
14 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Butter or margarine, softened | | 2 1/2
| cup | Sugar | | 6
| | Eggs | | 1
| tsp | Vanilla | | 1
| tsp | Orange extract | | 1
| tsp | Rum extract | | 1/2
| tsp | Lemon extract | | 3
| cup | Cake flour, sifted | | 1/4
| tsp | Baking soda | | 1/2
| tsp | Salt | | 1
| cup | Sour cream | | 1/2
| cup | Apricot brandy |
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Procedures:
| 1 | Cream butter or margarine. | | 2 | Gradually add sugar and beat until light. | | 3 | Add eggs one at a time, beating thoroughly after each. | | 4 | Add flavorings, then sifted dry ingredients alternatively with sour cream and brandy. | | 5 | Blend well. | | 6 | Pour into geased 3-quart bundt pan and bake in preheated slow oven (325 degrees) about 1 hour and 15 minutes. | | 7 | Cool in pan on rack. |
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