Apricot Brandy Pound Cake

ratherbeswimmin''s Note:

Southern Living; Christmas holiday favorite.

• Total Time: 1 hrs 40 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 20 mins

Ingredients:

Servings: 10

• 1 cup butter or 1 cup margarine , softened
• 3 cups sugar
• 6 eggs
• 3 cups all-purpose flour
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 (8 ounce) carton sour cream
• ½ cup apricot brandy
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• ½ teaspoon rum extract
• ¼ teaspoon almond extract

Directions:

1. Cream butter; gradually add sugar, beating until mixture is light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking soda, and salt; mix well.
4. Combine sour cream, brandy, and flavorings.
5. Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
6. Pour batter into a greased and floured 10-inch tube pan.
7. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
8. Cool in pan 10-15 minutes; remove from pan, and cool completely.

Reviews

[Michelle S.]

This is a scrumptious flavored old fashioned style pound cake! The texture reminded me of Grandmas! I didn't have any Apricot Brandy, so I subbed some German Bailoni liquor which tastes almost apricot like to me. This was a special treat Nurse Di, thanks for sharing your family tradition with my family!

[Didymus Daughter]

Wonderful, wonderful wonderful. This recipe was on point, great texture outstatnding flavor

[Gladys58]

Now this is the way pound cake should taste. The flavor of the apricot brandy is mouth-watering. The texture of this cake is moist and slightly dense. The flavor was even stronger the next day. Reminds me of the old-fashioned pound cake my grandmother used to make. Thanks Nurse Di.