Apricot Brandy Pound Cake I

Apricot Brandy Pound Cake I

33

"I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well."

Ingredients

{{adjustedServings}} servings 305 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 305 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 17%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt pan.
  2. In a large bowl, beat cake mix, pudding, and eggs until smooth. Mix brandy and flavorings in sour cream, and add to egg mixture. Beat at least 2 minutes with an electric mixer on medium speed. Pour batter into prepared pan
  3. Bake for 50 to 55 minutes, or until tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan, and continue cooling on wire rack.
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Reviews

33
  1. 34 Ratings

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I just made this cake for the first time. I am not much for pound cake, but this one is excellent. It's moist, flavorful and quick to make.

Given that a yellow boxed cake mix will almost always identify itself to the taste buds, this is very good--again, for a yellow cake mix. What caught my eye on this cake was that sour cream prov...

Excellent cake. I made 3 in the last 2 weeks as gifts. Didn't have apricot brandy so I used Hungarian pear brandy. Used fat free sour cream and "Egg Beaters" (instead of eggs) for a "lighter"...