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Apricot Brandy Pound Cake I

SUBMITTED BY: Joyce Carcara

"I collect cake recipes that use a box cake mix as the base. This cake is rich, delicious and easy! This cake freezes well."
SERVINGS & SCALING
Original recipe yield: 1 bundt cake
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup sour cream
  • 1/2 cup apricot brandy
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon almond extract
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 4 eggs

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt pan.
  2. In a large bowl, beat cake mix, pudding, and eggs until smooth. Mix brandy and flavorings in sour cream, and add to egg mixture. Beat at least 2 minutes with an electric mixer on medium speed. Pour batter into prepared pan
  3. Bake for 50 to 55 minutes, or until tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan, and continue cooling on wire rack.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2003 by MIHAELA
I just made this cake for the first time. I am not much for pound cake, but this one is excellent. It's moist, flavorful and quick to make.

24 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2004 by JANIE
Don't change anything! This cake is to die for as is. I've made 2 so far and everyone loves it!! No frosting needed...best with a dusting of powdered sugar. Janie

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2003 by MAGGIE MCGUIRE
Outstanding cake, Joyce. Thanks for sharing. I didn't change a thing. This recipe is perfect as is! Next time I'll try either some lemon yogurt over each serving.

6 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 306

  • Total Fat: 10.7g
  • Cholesterol: 80mg
  • Sodium: 432mg
  • Total Carbs: 42.3g
  •     Dietary Fiber: 0.5g
  • Protein: 4.6g

VIEW DETAILED NUTRITION

About: Nutrition Info

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