Apricot Brandy Pound Cake III Recipe - Allrecipes.com
Apricot Brandy Pound Cake III Recipe
  • READY IN hrs

Apricot Brandy Pound Cake III

Recipe by  

"From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!"

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
  2. Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews More Reviews

Aug 27, 2007

I have the same recipe and this is delicious! Full of flavor. The only difference(which is optional) all 1/2 C. chopped apricots that are lightly floured.

 
Jun 18, 2009

This is one of the best pound cakes I have ever had, very moist and flavourful. Next time will add chopped dried apricots, we love apricots! I used apricot nectar instead of brandy because they were gifts for families with young children. I made 5 mini loaves, baked at 325 for 55 minutes. 4 for my sons teachers, 1 for us! Yummy!

 
Jul 23, 2003

WOW, great flavor and texture. This was luscious, Melissa.We loved the combination of flavors provided by the various extracts. Your grandpa sure knew his way around the kitchen to come up with this great cake! I served it with apricot sauce and a dollop of whipped cream at our dinner party. Everyone loved it.

 
Jun 05, 2008

This is an excellent cake. Very moist.I increased all the extracts as I like very flavorful cakes (I always increase the extracts in a recipe) Do not omit any ingredients. My husband loved it! Will make again and again

 
Apr 27, 2009

I have had people offer to pay me to make them this cake; it's extremely moist and full of great flavors. It's become a favorite for us.

 
Aug 27, 2006

This tasted wonderful-very moist and flavorful. I can't stop eating it! Thanks for the recipe :)

 
Dec 05, 2011

My family has made this cake for decades; the recipe from my grandmother is exactly the same except for 1/2 tsp. almond extract and baking 80 minutes instead of 60. The real key to this recipe is aging: take the finished cake, once cool, and wrap it in a tea towel dipped in apricot brandy. Place the wrapped cake in an air-tight container and store in a cool, dry place for 2-3 weeks.

 
Jul 17, 2009

Very good.

 

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Nutrition

  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 59.9 g
  • 19%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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