Apricot Brandy Pound Cake

Apricot Brandy Pound Cake


I am not a big fan of brandy in my desserts, I don`t know for me it leaves that sort of awful taste in it that just discourages me from having my sweet little dessert. I don`t mind having to taste wine but not brandy. Until I was force to have this recipe by my sister when she made it in her culinary lesson. I was in a situation where I could not have said no and I didn`t really wanna try it, you know what I am talking about even if it is bad you still have to say its good. but any-ways I was really amazed by this apricot brandy pound cake which in fact when I asked about the recipe it was quite an easy desserts recipe.  I really suggest you need to at least try this out once in the near future, trust me you'll love this easy desserts apricot brandy pound cake recipe.
Ingredients:

• 1 c. butter, softened
• 2 1/2 c. sugar
• 6 eggs
• 1 tsp. vanilla
• 1 tsp. each orange & rum extracts
• 1 tsp. almond extract
• 1/2 tsp. lemon extract
• 3 c. cake flour, sifted
• 1/4 tsp. soda
• 1/2 tsp. salt
• 1 c. sour cream
• 1/2 c. apricot brandy

Directions:

1. Cream butter, gradually add sugar and beat until light. 
2. Add eggs one at a time, beat thoroughly after each. 
3. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy. 
4. Blend well. 
5. Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes. 
6. Cool in pan on rack. 
7. Keeps very well, can be frozen which improves flavor.

Enjoy!

Photo by Annie Mole