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Apricot Brandy Pound Cake III
Prep
30 mins
Cook
1 hr
Servings
15
Difficulty
Hard
This is my go to pound cake recipe when I want to impress without spending hours in the kitchen. With just 30 minutes of prep time, you can have a sophisticated dessert ready to bake in under two hours total. The apricot brandy mixed with warm vanilla, citrus, and almond extracts creates such a complex, elegant flavor that guests always ask for the recipe. I love using sour cream in this batter because it not only keeps the cake incredibly moist and tender, but the probiotics in it support healthy digestion too. This third version has been perfected over time, and honestly, it's become my favorite way to bake a pound cake.
Ella x
Ingredients
- 33 cups sifted all-purpose flour
- ¼ teaspoon baking soda¼ teaspoon baking soda
- ½ teaspoon salt½ teaspoon salt
- 11 cup sour cream
- ½ teaspoon rum flavored extract½ teaspoon rum flavored extract
- 11 teaspoon orange extract
- ¼ teaspoon almond extract¼ teaspoon almond extract
- ½ teaspoon lemon extract½ teaspoon lemon extract
- 11 teaspoon vanilla extract
- ½ cup apricot brandy½ cup apricot brandy
- 11 cup butter
- 33 cups white sugar
- 66 eggs
Detail level
Instructions
- 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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