Apricot Brandy Pound Cake
- Ready In:
- 1hr 35mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 1 cup unsalted butter
- 3 3⁄4 cups sugar
- 6 eggs
- 1 cup sour cream
- 1⁄2 cup apricot brandy
- 1 teaspoon vanilla extract
- 1⁄2 cup chopped dried apricot
- 2 3⁄4 cups plus 1 tablespoon all-purpose flour, sifted
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
-
For the icing
- 1 1⁄2 cups confectioners' sugar
- 1⁄2 teaspoon unsalted butter
- 1 tablespoon lemon juice
- 1 drop red food coloring
- 1 drop yellow food coloring
- 2 ounces dried apricots, chopped
directions
- TO MAKE THE CAKE: Preheat the oven to 325 degrees F. Butter and line a 9-inch round cake pan with 3 inch sides.
- Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the sour cream, brandy, and vanilla. Stir in the apricots. Fold in the flour, salt, baking powder, and baking soda.
- Pour the mixture into the prepared pan. Bake for 1 hour, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan for 5 minutes before turning onto a rack to cool completely.
- TO MAKE THE ICING: Sift the confectioners' sugar into a small bowl, stir in the butter and enough lemon juice to make a stiff paste. Stir over hot water until the icing is spreadable. Stir in the food coloring. Spread icing over cake and decorate with apricots.
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RECIPE SUBMITTED BY
ddav0962
Goochland, 86