Apricot Pound Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Unsalted butter, softened
3 cup: Granulated sugar,
6 large: Eggs,
1 cup: Sour cream,
1/2 cup: Apricot brandy,
1 tsp: Vanilla extract,
2 tsp: Dark rum,
3 cup: All-purpose flour,
1/2 tsp: Salt,
1/2 tsp: Baking soda,
Directions:
In a large bowl, cream butter and sugar. Beat until mixture is light
and fluffy. Add eggs 1 at a time, beating well after each addition.
Beat in sour cream, brandy, vanilla, and rum. In another bowl, sift
together the flour, salt, and baking soda. Stir the flour mixture
into the butter and egg mixture. Pour batter into buttered Bundt pan
and bake for 1 hour at 325^, or until cake tester inserted in the
center comes out clean. Cool the cake in the pan on a rack for 1
hour. Then, turn it out of the pan on a rack to cool completely.
~Diana Rattray
Recipe By : Dining on Deck
Source from luhu.jp
and fluffy. Add eggs 1 at a time, beating well after each addition.
Beat in sour cream, brandy, vanilla, and rum. In another bowl, sift
together the flour, salt, and baking soda. Stir the flour mixture
into the butter and egg mixture. Pour batter into buttered Bundt pan
and bake for 1 hour at 325^, or until cake tester inserted in the
center comes out clean. Cool the cake in the pan on a rack for 1
hour. Then, turn it out of the pan on a rack to cool completely.
~Diana Rattray
Recipe By : Dining on Deck
Source from luhu.jp