Apricot Brandy Pound Cake #1 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Lisa Crawley tspn00b,
1 cup: Butter, softened
3 cup: Sugar,
6: Eggs,
8 ounce: Sour cream,
1/2 cup: Apricot brandy,
1 tsp: Orange extract,
1 tsp: Vanilla,
1/2 tsp: Rum flavoring,
1/4 tsp: Almond extract,
3 cup: Flour,
1/4 tsp: Baking soda,
1/2 tsp: Salt,
Directions:
Cream butter; gradually add sugar, beating well at med. speed of an
electric mixer. Add eggs, one at a time, beating after each addition.
Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire
whisk. Combine flour, baking soda, and salt; stir well. Add to
creamed mixture alternately with sour cream mixture, beginning and
ending with flour mixture. Pour batter into a greased and floured 10"
tube pan. Bake at 325 for 1 hr. and 45 min. or until a wooden pick
inserted comes out clean. Let cake cool in pan 10 min.; remove from
pan, and let cool completely on a wire rack. Yield: One-10" cake.
Source from luhu.jp
electric mixer. Add eggs, one at a time, beating after each addition.
Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire
whisk. Combine flour, baking soda, and salt; stir well. Add to
creamed mixture alternately with sour cream mixture, beginning and
ending with flour mixture. Pour batter into a greased and floured 10"
tube pan. Bake at 325 for 1 hr. and 45 min. or until a wooden pick
inserted comes out clean. Let cake cool in pan 10 min.; remove from
pan, and let cool completely on a wire rack. Yield: One-10" cake.
Source from luhu.jp