Apricot Brandy Pound Cake
Apricot Brandy Pound Cake is an impressive dinner. Made with 1 c. margarine, 3 c. sugar, 6 eggs, 3 c. all-purpose flour and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Cream margarine until light.
Add the sugar in thirds.
Cream again until light and fluffy.
Add eggs, one at a time, beating well after each one.
Beat for another 3 minutes after the last egg is added. Sift flour, salt and soda together.
Combine the sour cream and extracts.
Add flour mixture and sour cream alternately to the batter.
Blend well.
Fold in apricot brandy. Bake in a well-greased and floured Bundt or tube cake pan at 375Β° for 70 minutes or until done.
π· Perfect Pairings
Complete your meal with these
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