-
-
My review
Apricot Brandy Pound Cake III
3
VTGIRL22
"From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 435Original recipe yields 15 servings (1 - 10 inch tube pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 19Most helpful
Most positive
Least positive
Newest
6/18/2009
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 ...
8/27/2007
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.
3/30/2003
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 ...
6/5/2008
This is an excellent cake. Very moist.I increased all the extracts as I like very flavorful cakes (I always increase the extracts in a recipe) Do not omit any ingredients. My husband loved it! W...
4/27/2009
I have had people offer to pay me to make them this cake; it's extremely moist and full of great flavors. It's become a favorite for us.
12/5/2011
My family has made this cake for decades; the recipe from my grandmother is exactly the same except for 1/2 tsp. almond extract and baking 80 minutes instead of 60. The real key to this recipe...
12/27/2008
I made this recipe last year and it's excellent! Try cubing for a chocolate fondue or chocolate fountain dessert night. You can freeze the cubes for future use, but they also make a great froz...
8/27/2006
This tasted wonderful-very moist and flavorful. I can't stop eating it! Thanks for the recipe :)