Apricot Brandy Pound Cake
Apricot Brandy Pound Cake is an impressive dessert you can prepare in about 1 hour 38 minutes. Made with c. margarine, c. sugar, eggs, c. all-purpose flour and . salt, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
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.
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