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.
cups Gold Medal™ all-purpose flour
cups granulated sugar
cups butter or margarine, softened
cup sour cream
cup apricot brandy or apricot nectar
teaspoon almond extract
teaspoon baking powder
tablespoon powdered sugar, if desired
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.
Freeze an unfrosted pound cake, tightly wrapped, up to 3 months.
Fresh fruit is the perfect accompaniment to this dressy dessert.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.