Ingredients for Apricot Brandy Pound Cake
- 2 cups granulated sugar
- Margarine (Recipe uses 1 cup unsalted butter)
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sour cream
- ¼ cup apricot brandy
- Orange Extract
- 1 teaspoon vanilla extract
- Rum Extract
- Lemon Extract
- Almond Extract
- 1 cup (2 sticks) unsalted butter
- 1 teaspoon baking powder
- 1 cup apricot preserves
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How to Make Apricot Brandy Pound Cake
- Grease and flour a 10-inch tube pan.
- Cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- In another bowl, combine 1 cup sour cream, 1 teaspoon vanilla extract, 1 cup apricot preserves, and ¼ cup apricot brandy.
- Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake in a preheated oven at 325°F (160°C) for 70-80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Best enjoyed after aging for at least two days.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
161g
Fat
23g
Carbs
20g
