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Dini's Apricot Brandy Pound Cake

 

A wonderfully aromatic pound cake that' great served with berries.
30

Yield

12

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

1 cup butter
or margarine,softened
2 ½ cups sugar
6 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract
*
1 teaspoon rum extract
*
½ teaspoon lemon extract
*
3 cups cake flour
sifted
¼ teaspoon baking soda
*
½ teaspoon salt
1 cup sour cream
½ cup 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

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 49840% of calories 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?

 

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