Apricot Brandy Pound Cake

  • Prep Time 20 min
  • Total Time 3 hr 10 min
  • Servings 16

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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

Fresh fruit is the perfect accompaniment to this dressy dessert.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
12g
62%
Trans Fat
1g
Cholesterol
130mg
43%
Sodium
240mg
10%
Total Carbohydrate
57g
19%
Dietary Fiber
0g
0%
Sugars
39g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.