Apricot Brandy Pound Cake
Apricot Brandy Pound Cake is an impressive dinner. Made with 1/2 lb. butter, 3 c. sugar, 6 eggs, 3 c. flour and 1/4 tsp. baking soda, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Preheat oven to 325Β°.
Grease and flour a large tube pan or Bundt pan.
Cream butter and sugar.
Add eggs one at a time, beating thoroughly after each.
(If desired, add a little yellow food coloring.)
Sift together flour, baking soda and salt. Combine sour cream, flavoring, extracts and brandy.
Add alternately the flour and sour cream mixture to sugar mixture (flour first and flour last).
Mix until just blended.
Bake for 70 minutes or longer, until tested done.
π· Perfect Pairings
Complete your meal with these
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