Apricot Brandy Pound Cake III

Apricot Brandy Pound Cake III

15 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
VTGIRL22
Recipe by  VTGIRL22

“From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 10 inch tube pan

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
  2. Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Share It

Reviews (15)

Rate This Recipe
ErinWebster
18

ErinWebster

I have the same recipe and this is delicious! Full of flavor. The only difference(which is optional) all 1/2 C. chopped apricots that are lightly floured.

the4taals
16

the4taals

This is one of the best pound cakes I have ever had, very moist and flavourful. Next time will add chopped dried apricots, we love apricots! I used apricot nectar instead of brandy because they were gifts for families with young children. I made 5 mini loaves, baked at 325 for 55 minutes. 4 for my sons teachers, 1 for us! Yummy!

MAGGIE MCGUIRE
15

MAGGIE MCGUIRE

WOW, great flavor and texture. This was luscious, Melissa.We loved the combination of flavors provided by the various extracts. Your grandpa sure knew his way around the kitchen to come up with this great cake! I served it with apricot sauce and a dollop of whipped cream at our dinner party. Everyone loved it.

More Reviews

Similar Recipes

Buttermilk Pound Cake II
(415)

Buttermilk Pound Cake II

Sour Cream Pound Cake
(287)

Sour Cream Pound Cake

Pound Cake III
(109)

Pound Cake III

Apricot Brandy Pound Cake I
(33)

Apricot Brandy Pound Cake I

English Pound Cake
(16)

English Pound Cake

Something Different Pound Cake
(17)

Something Different Pound Cake

Nutrition

Amount Per Serving (15 total)

  • Calories
  • 435 cal
  • 22%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 59.9 g
  • 19%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 124 mg
  • 41%
  • Sodium
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pound Cake III

>

next recipe:

Sour Cream Pound Cake