Apricot Brandy Pound Cake I Food

APRICOT BRANDY POUND CAKE III

Steps:

• 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.
• 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.
• 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.

APRICOT BRANDY POUND CAKE

Steps:

• 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.
• 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.
• 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.

APRICOT BRANDY POUND CAKE

Steps:

• Grease and flour a very large tube pan.
• Cream together sugar and butter add eggs one at a time.
• Mix dry things and set aside.
• Mix sour cream and all flavorings and brandy.
• Alternately add dry and wet to sugar mix.
• Mix until well blended then pour into pan and bake at 325 for 70 minutes.

APRICOT BRANDY POUND CAKE

Steps:

• Cream butter; gradually add sugar, beating until mixture is light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking soda, and salt; mix well.
• Combine sour cream, brandy, and flavorings.
• Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
• Pour batter into a greased and floured 10-inch tube pan.
• Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
• Cool in pan 10-15 minutes; remove from pan, and cool completely.

APRICOT BRANDY POUND CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt pan.
• 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
• 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.

APRICOT BRANDY POUND CAKE

Steps:

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