Apricot Brandy Pound Cake
Apricot Brandy Pound Cake is an impressive dinner. Made with 1 c. butter or margarine, 3 c. sugar, 6 eggs, 1 (8 oz.) carton sour cream and 1 tsp. vanilla extract, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Cream butter; gradually add sugar, beating well at medium speed of mixer.
Add eggs, one at a time, beating well after each addition.
Combine sour cream and next 6 ingredients in a small bowl.
Stir well.
Combine flour, baking soda and salt.
Stir well.
Add to creamed mixture alternating with sour cream mixture, beginning and ending with flour mixture.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 325Β° for 1 hour and 45 minutes or until wooden pick inserted in center of cake comes out clean.
Let cake cool in pan 10 minutes.
Remove from pan and let cool completely on wire rack.
π· Perfect Pairings
Complete your meal with these
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