Apricot Brandy Pound Cake II Recipe

Directions

Preheat oven 325 degrees F (165 degrees C). Grease and lightly flour a 12-cup bundt pan.
In a mixing bowl, combine sugar, flour, baking soda, salt, brandy, butter or margarine, sour cream, eggs, and extracts. Mix all ingredients with electric mixer, scraping sides of bowl occasionally. Pour batter into prepared pan.
Bake for 80 minutes. Cool for 20 minutes, and remove cake from pan. Cool completely.

Nutrition

Amount Per Serving (12 total)

Calories
547 cal
27%

Fat
22.2 g
34%

Carbs
74.9 g
24%

Based on a 2,000 calorie diet

Reviews (7)

Rate This Recipe

AJOAN

Apr. 24, 2003

" I have made this cake many many times and it has been great. Last Xmas and again this year the cake failed. It looks like it has too much liquid or butter... the cake was baked until it was comple..." See moretely done but when I cut into it looks greasy."

fil

Jan. 1, 2007

"This is a good cake, but personally, I wanted it to have more character, to be more like a brandy fruit cake. So I soaked some dried fruits in the brandy, then chopped them up and added them to the b..." See moreatter and used real lemon and orange zest. After it baked, I also poured two shots of brandy over the top, and two more after I flipped it. It got raves after that."

VEGIGRRL

Sep. 5, 2003

"This cake is a fragrant delight! I made a half-recipe, and cooked it in a 6-cup bundt pan for 50 minutes until a toothpick came out clean. My house smelled like a beautiful flower after I made this ..." See morecake. The texture was at once crumby and velvety-moist. I added a little bit of extra apricot brandy, and I put the full teaspoon of the lemon and orange extracts even though I halved the recipe in all other respects. I can totally picture someone like Emily Post serving this cake at a 50's dinner party! I will definitely make it again!"

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