Recipe: Apricot Brandy Pound Cake 🍰

Description:

Indulge in the delightful flavors of this Apricot Brandy Pound Cake, a recipe brought to you by lovewithrecipes.com. This delectable dessert combines the richness of butter, the sweetness of apricot brandy, and the comforting aroma of vanilla into a moist and tender pound cake that is perfect for any occasion. Whether you’re craving a sweet treat for a weeknight dessert, hosting a gathering of friends and family, or simply looking to satisfy your baking cravings in under 4 hours, this recipe has got you covered!

Ingredients:

• 3 cups sugar
• 1 cup margarine
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 cup apricot brandy
• 1 teaspoon pure vanilla extract

Nutritional Information (Per Serving):

• Calories: 418.9
• Fat: 17.6g
  • Saturated Fat: 4.8g
• Cholesterol: 91.3mg
• Sodium: 277mg
• Carbohydrates: 60.1g
  • Fiber: 0.7g
  • Sugar: 40.3g
• Protein: 5.7g

Servings:

• Yield: NaN (Not specified)
• Servings: 15

Preparation Time:

• Total: 1 hour 40 minutes
  • Prep: 30 minutes
  • Cook: 1 hour 10 minutes

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a very large tube pan, ensuring the cake won’t stick.

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2. Cream Sugar and Butter: In a large mixing bowl, cream together the sugar and margarine until light and fluffy. Add the eggs one at a time, beating well after each addition.

3. Prepare Dry Ingredients: In a separate bowl, mix together the flour, baking soda, and salt. Set aside for later use.

4. Combine Wet Ingredients: In another bowl, combine the sour cream, apricot brandy, and pure vanilla extract. Stir until well combined.

5. Alternate Mixing: Gradually add the dry ingredients and the sour cream mixture to the sugar and butter mixture, alternating between the two. Begin and end with the dry ingredients. Mix until all ingredients are well blended and the batter is smooth.

6. Transfer to Pan: Pour the batter into the prepared tube pan, spreading it evenly.

7. Bake: Place the pan in the preheated oven and bake for approximately 70 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely before slicing and serving.

9. Enjoy: Slice the Apricot Brandy Pound Cake and serve it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Enjoy the rich flavors and moist texture of this delightful dessert!

Keywords:

• Weeknight
• For Large Groups
• Less Than 4 Hours