Apricot Brandy Pound Cake

Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue.

Prep: 20 min | Total: 3 hr 10 min | Yield: 16 servings

Ingredients

• 3 cups Gold Medal™ all-purpose flour
• 3 cups granulated sugar
• 1 1/2 cups butter, softened
• 1/2 cup sour cream
• 1/2 cup apricot brandy or apricot nectar
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 6 eggs
• 1 tablespoon powdered sugar, if desired

Instructions

1. Heat oven to 325 degrees F. Grease bottom and side of a 12 cup fluted tube cake pan or 10 inch angel food (tube) cake pan with shortening; lightly flour.
2. In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake for 1 hour 25 minutes to 1 hour 30 minutes or until a wooden pick inserted in the center comes out clean.
4. Cool for 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour.
5. Sprinkle with powdered sugar.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens