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| Apricot Brandy Pound Cake I |
"I collect cake recipes that use a field cake mix as the base. This cake is rich, delicious and easy! This cake freezes properly."
Ingredients :
- 1 (18.25 ounce) package deal yellow cake blend
- 1 cup sour cream
- 1/2 cup apricot brandy
- 1 teaspoon vanilla extract
- half of teaspoon orange extract
- half teaspoon lemon extract
- half of teaspoon almond extract
- 1 (three.5 ounce) bundle immediately vanilla pudding blend
- 4 eggs
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 levels F (175 levels C). Grease and lightly flour a bundt pan.
- In a large bowl, beat cake mix, pudding, and eggs till clean. Mix brandy and flavorings in sour cream, and upload to egg combination. Beat at the least 2 minutes with an electric powered mixer on medium pace. Pour batter into prepared pan
- Bake for 50 to 55 mins, or until tester inserted in the center comes out easy. Cool cake in pan on twine rack for 20 mins. Remove from pan, and continue cooling on wire rack.
Notes :
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