** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.
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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.