Prep 30 mins
Cook 1 hr 10 mins
A real Suprise. Always a treat. best if aged two days or so.
- 3 cups sugar
- 1 cup margarine
- 6 eggs
- 3 cups flour
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup sour cream
- 1⁄2 cup apricot brandy
- 1 teaspoon orange extract
- 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon rum extract
- 1⁄2 teaspoon lemon extract
- 1⁄2 teaspoon almond extract
- Grease and flour a very large tube pan.
- Cream together sugar and butter add eggs one at a time.
- Mix dry things and set aside.
- Mix sour cream and all flavorings and brandy.
- Alternately add dry and wet to sugar mix.
- Mix until well blended then pour into pan and bake at 325 for 70 minutes.
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!
This recipe has been posted by several members. While I used ratherbeswimmin's recipe because she provided such detailed instructions, I wanted to leave my rating here. I wanted a cake that could be shipped from Texas to Minnesota and was really struggling with what could be sturdy enough and not be dried out in transit. Connie's remark about it being best after aging a couple days cinched the deal for me. I also have made it for us and it is a wonderful cake. It releases perfectly and has a great pound cake texture. The only change I made was to use butter for margarine. Connie, thanks for your post and the exact words I was looking for.