Recipes by Ingredients My Pantry Food Allergies and Dietary Restrictions Browse Recipes Find Recipes based on Your Ingredients Contribute Recipes Recipe Key Tour
default image
Have you made Apricot Pound Cake?
Upload a Picture Now

Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12
Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apricot Pound Cake

Date Added: January 04, 2014

Ingredients:

1 Cup Unsalted Butter 1 Cup Unsalted butter -- softened
3 Cups Sugar 3 Cups Sugar or thai kitchen coconut; (palm) sugar
6 Eggs 6 Eggs separated, plus 2 egg yolks
1 Cup Sour Cream 1 Cup Sour cream light or dairy
1/2 Cup Apricot Brandy 1/2 Cup Apricot brandy or orange liqueur
1 Teaspoon Extract Of Vanilla 1 Teaspoon Extract Of Vanilla or orange flower water; optional
2 Teaspoons Dark Rum 2 Teaspoons Dark rum (up to 3)
3 Cups All-Purpose Flour 3 Cups All-purpose flour
1/2 Teaspoon Salt 1/2 Teaspoon Salt to 1 ts
1/2 Teaspoon Baking Soda 1/2 Teaspoon Baking soda level - dissol ved in milk
Check to Add to My Pantry
Match Percentage [?]
0%
You have 0 ingredients
out of 10 in the recipe.
View My Pantry
Recipe Tools

Directions:

1. In a large bowl, cream butter and sugar.

2. Beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition.

3. Beat in sour cream, brandy, vanilla, and rum.

4. In another bowl, sift together the flour, salt, and baking soda.

5. Stir the flour mixture into the butter and egg mixture.

6. Pour batter into buttered Bundt pan and bake for 1 hour at 325^, or until cake tester inserted in the center comes out clean.

7. Cool the cake in the pan on a rack for 1 hour.

8. Then, turn it out of the pan on a rack to cool completely.

Comments on Apricot Pound Cake Recipe:

Currently No Comments. Be the first to add a comment below!
Comment Here:
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Butter, Gluten, Natural Sweeteners, Apricot, Alcohol allergies.
  SHARE RECIPES
Have a Similar Recipe or Complementary Dish?
My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Site Tour
© Recipe Key 2021 - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home
 


Browse Latest : Freshco Flyer | No Frills Flyer | Loblaws Flyer | Food Basics Flyer | Superstore Flyer