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| Home -> [Cakes, Desserts, Fruits] -> [Apricot brandy pound cake #1 Recipe] |
Apricot brandy pound cake #1
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Cakes, Desserts, Fruits |
Rating: |
0 |
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Ingredients:
| 1
| cup | Butter, softened | | 3
| cup | Sugar | | 6
| | Eggs | | 8
| oz | Sour cream | | 1/2
| cup | Apricot brandy | | 1
| tsp | Orange extract | | 1
| tsp | Vanilla | | 1/2
| tsp | Rum flavoring | | 1/4
| tsp | Almond extract | | 3
| cup | Flour | | 1/4
| tsp | Baking soda | | 1/2
| tsp | Salt |
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Procedures:
| 1 | Cream butter; gradually add sugar, beating well at med. speed of an electric mixer. | | 2 | Add eggs, one at a time, beating after each addition. | | 3 | Combine sour cream and next 6 ingred. in a sm. | | 4 | Bowl; stir with a wire whisk. | | 5 | Combine flour, baking soda, and salt; stir well. | | 6 | Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. | | 7 | Pour batter into a greased and floured 10" tube pan. | | 8 | Bake at 325°F for 1 hr. | | 9 | And 45 min. or until a wooden pick inserted comes out clean. | | 10 | Let cake cool in pan 10 min.; remove from pan, and let cool completely on a wire rack. | | 11 | Yield: one-10" cake. |
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