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Dini's Apricot Brandy Pound Cake

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Submitted by denephew

A wonderfully aromatic pound cake that’ great served with berries.

YIELD

12 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML BUTTER
or margarine,softened
2 ½ 591
CUPS ML SUGAR
6 6
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML ORANGE EXTRACT *
1 5
TEASPOON ML RUM EXTRACT *
½ 2.5
TEASPOON ML LEMON EXTRACT *
3 7.1E+2
CUPS ML CAKE FLOUR
sifted
¼ 1.3
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 237
CUP ML SOUR CREAM
½ 118
CUP ML APRICOT BRANDY *

Directions

Cream butter or margarine.

Gradually add sugar and beat until light.

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

Add flavorings, then sifted dry ingredients alternatively with sour cream and brandy.

Blend well. Pour into geased 3 quart bundt pan and bake in preheated oven at 325℉ (160℃). about 1 hour and 15 minutes.

Cool in pan on rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 498 40% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 155mg 52%
Sodium 264mg 11%
Total Carbohydrate 23g 23%
Dietary Fiber 1g 2%
Sugars g
Protein 13g
Vitamin A 14% Vitamin C 0%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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