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Apricot Brandy Pound Cake

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Apricot Brandy Pound Cake recipe












Trans-fat Free, Good source of fiber


1 cup butter
3 cups sugar
6 large eggs
8 ounces sour cream
½ cup apricot brandy
1 teaspoon orange extract
1 teaspoon vanilla extract
½ teaspoon rum flavoring
¼ teaspoon almond extract
3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt


Cream butter; gradually add sugar, beating well at medium speed on an electric mixer.

Add eggs, one at a time, beating after each addition.

Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire whisk.

Combine flour, baking soda, and salt; stir well.

Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture.

Pour batter into a greased and floured 10 inch tube pan.

Bake at 325 for 1 hr. and 45 min. or until a wooden pick inserted comes out clean.

Let cake cool in pan 10 min.; remove from pan.

Dust with icing sugar if desired.

Note: You can always make mini bundt cakes with mini bundt cake pans, therefore you may reduce the baking time to 30 minutes or until test skewer comes out clean.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 155838% of calories from fat
 % Daily Value *
Total Fat 66g 102%
Saturated Fat 39g 195%
Trans Fat 0g
Cholesterol 464mg 155%
Sodium 792mg 33%
Total Carbohydrate 75g 75%
Dietary Fiber 3g 10%
Sugars g
Protein 43g
Vitamin A 43% Vitamin C 1%
Calcium 13% Iron 32%
* based on a 2,000 calorie diet How is this calculated?


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