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My review
Apricot Brandy Pound Cake II
9 made it |
7 reviews
| 0 photos
Allendra Burton
"It's Just Great. But I must warn you if you are trying to lose weight, don't eat this cake. Calories, Calories, Calories! Delicious, Delicious, Delicious!"
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Ingredients
servings 547Original recipe yields 12 servings (1 bundt cake)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 7Most helpful
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Newest
12/23/2000
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 ...
1/1/2007
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...
7/12/2003
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...
9/7/2008
I used yogurt, no sour cream available. Soaked orange flavor cranberries in brandy. Came out great!
1/20/2007
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...
11/8/2002
loved this recipe, would make it again, whole family loved it.
9/17/2008
I just tried this recipe a couple days ago and family and friends quite enjoyed it. I made some substitutions - I didn't have sour cream, so I used plain yogurt instead, and I didn't have lemon...