Apricot Brandy Pound Cake II Chef John's Recipe
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| Apricot Brandy Pound Cake II |
"It's Just Great. But I must warn you if you are trying to lose weight, don't eat this cake. Calories, Calories, Calories! Delicious, Delicious, Delicious!"
Ingredients :
- 3 cups white sugar
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup apricot brandy
- 1 cup sour cream
- 1 cup butter
- 6 eggs
- 1 teaspoon almond extract
- 1 teaspoon orange extract
- 1 teaspoon lemon extract
Instructions :
| Prep : | Cook : 12M | Ready in : |
|---|
- Preheat oven 325 degrees F (165 degrees C). Grease and lightly flour a 12-cup bundt pan.
- In a mixing bowl, combine sugar, flour, baking soda, salt, brandy, butter or margarine, sour cream, eggs, and extracts. Mix all ingredients with electric mixer, scraping sides of bowl occasionally. Pour batter into prepared pan.
- Bake for 80 minutes. Cool for 20 minutes, and remove cake from pan. Cool completely.
Notes :
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