Apricot Brandy Pound Cake

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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.

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.

Source: Betty Crocker

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