Apricot Brandy Pound Cake

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READY IN: 1hr 30mins

Ingredients Nutrition


  1. Cream butter, gradually add sugar and beat until light.
  2. Add eggs one at a time, beat thoroughly after each.
  3. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy.
  4. Blend well Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes.
  5. Cool in pan on rack.
  6. Keeps very well, can be frozen which improves flavor.

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