Apricot Brandy Pound Cake II
Ingredientsservings 547 cals
- 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.
Per Serving: 547 calories; 22.2 g fat; 74.9 g carbohydrates; 7.1 g protein; 142 mg cholesterol; 278 mg sodium. Full nutrition
ReviewsRead all reviews 7
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 ...
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...
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...
I used yogurt, no sour cream available. Soaked orange flavor cranberries in brandy. Came out great!
In spite of the fact that it never got completely baked in the middle, has a weird swirl in the center, and fell about an inch after I took it out, the flavor is delicious. It is possible that m...