Apricot Brandy Pound Cake

READY IN: 1hr 40mins
Recipe by Connie Maple

A real Suprise. Always a treat. best if aged two days or so.

Top Review by Pat H

This is the exact recipe that I have made for years. I make it for gifts at Christmas and always tell the recipient that it freezes very well. I also make it when one daughter visits three or four times a year, but missed one time, and her husband commented that was his only visit when we had not had an Apricot Brandy Pound Cake. It does take a while to prepare, but is well worth the time. And, when I make one or two on successive days, I leave everything "out" to reduce prep time. I use either butter or margarine. And, as Rose said, I am sure it would be a good cake to ship. Enjoy!

Ingredients Nutrition

Directions

  1. Grease and flour a very large tube pan.
  2. Cream together sugar and butter add eggs one at a time.
  3. Mix dry things and set aside.
  4. Mix sour cream and all flavorings and brandy.
  5. Alternately add dry and wet to sugar mix.
  6. Mix until well blended then pour into pan and bake at 325 for 70 minutes.

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