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| Apricot Brandy Pound Cake II |
"It's Just Great. But I have to alert you if you are attempting to lose weight, don't eat this cake. Calories, Calories, Calories! Delicious, Delicious, Delicious!"
Ingredients :
- three cups white sugar
- three cups all-purpose flour
- 1/2 teaspoon salt
- 1/four teaspoon baking soda
- 1/2 cup apricot brandy
- 1 cup bitter cream
- 1 cup butter
- 6 eggs
- 1 teaspoon almond extract
- 1 teaspoon orange extract
- 1 teaspoon lemon extract
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven 325 levels F (a hundred sixty five degrees C). Grease and gently flour a 12-cup bundt pan.
- In a blending bowl, integrate sugar, flour, baking soda, salt, brandy, butter or margarine, sour cream, eggs, and extracts. Mix all ingredients with electric mixer, scraping facets of bowl sometimes. Pour batter into organized pan.
- Bake for eighty minutes. Cool for 20 minutes, and put off cake from pan. Cool completely.
Notes :
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