Advanced

Apricot Brandy Pound Cake

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue.

false

(5 Ratings)

5 Ratings

5 spoons 80%

4 spoons

3 spoons

2 spoons

1 spoons 20%

Member Reviews (2)

87e9152f-1707-4f18-a58e-d30f32c1d407

Pin It

PREP TIME
20 Min
TOTAL TIME
3 Hr 10 Min
SERVINGS
16

3: cups Gold Medal® all-purpose flour

3: cups granulated sugar

1 1/2: cups butter or margarine, softened

1/2: cup sour cream

1/2: cup apricot brandy or apricot nectar

1: teaspoon almond extract

1/2: teaspoon salt

1/2: teaspoon baking powder

6: eggs

1: tablespoon powdered sugar, if desired

Save $$$ on your favorite brands

1 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.
2 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.
3 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.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Freeze an unfrosted pound cake, tightly wrapped, up to 3 months.

Fresh fruit is the perfect accompaniment to this dressy dessert.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 430

(Calories from Fat 190),

Total Fat 21g

(Saturated Fat 12g,
Trans Fat 1g),

Cholesterol 130mg;
Sodium 240mg;
Total Carbohydrate 57g

(Dietary Fiber 0g,
Sugars 39g),

Protein 5g;

Percent Daily Value*:

Vitamin A 15.00%;
Vitamin C 0.00%;
Calcium 4.00%;
Iron 8.00%;

Exchanges:

1 1/2 Starch;
0 Fruit;
2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
4 Fat;

Carbohydrate Choices:

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

Review & Comments

Write a Review

1 - 2 of 2 Reviews View All

Posted 6/1/2009 11:47:40 AM REPORT ABUSE ImperialVirgo said:

Rating:

Made for a dinner party this weekend - Fabulous!

This reply was: Helpful Inspiring

Posted 3/13/2006 11:08:53 AM REPORT ABUSE

Rating:

I have made 2 of these cakes and they don''t last very long. Everyone loves them. I made one adjustment I poured apricot nectar all over the cake after I took it out of the pan.

This reply was: Helpful Inspiring