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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Apricot Brandy Pound Cake Recipe

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This recipe for Apricot Brandy Pound Cake is from Loaves and Fishes and Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter softened 2 3/4 c. sugar
6 eggs 3 c. flour
1/4 scant tsp soda 1/2 tsp salt
1 (8 oz) sour cream 1/2 c. apricot brandy
1 Tbsp sour milk or buttermilk
1 tsp orange extract 1 tsp vanilla extract
1/2 tsp lemon extract 1/2 tsp rum extract
1/2 tsp almond extract
Directions:
Directions:
Cream butter. Gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, salt and soda. Mix well. Combine sour cream, sour milk or buttermilk, brandy and flavorings. Add to creamed mixture, alternately with flour mixture, beginning and ending with flour mixture. Pour batter into greased and floured 10 in. tube pan. Bake at 335º - 340º for about 1 hr 20 minutes, or until wooden toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool completely.
Personal Notes:
Personal Notes:
Good all by itself or with fruit and whipped cream. One of three treasured recipes!

 

 

 

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