Apricot Brandy Pound Cake

By á-46353

Tip: you can freeze bound cake (unfrosted), tightly wrapped up to 3 months.

Ingredients

• 3 cups Gold Medal® all-purpose flour
• 3 cups granulated sugar
• 1 1/2 cups butter or margarine, softened
• 1/2 cup sour cream
• 1/2 cup apricot brandy or apricot nectar
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 6 eggs
• 1 tablespoon powdered sugar, if desired

Details

Servings 16
Preparation time 10mins
Cooking time 190mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.

2
In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3
Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.