Apricot Brandy Pound Cake

Apricot Brandy Pound Cake

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.

Prep Time

20

Minutes

Total Time

3:10

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Freeze an unfrosted pound cake, tightly wrapped, up to 3 months.
Serve With
Fresh fruit is the perfect accompaniment to this dressy dessert.

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*:
    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:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.