Apricot Brandy Pound Cake 2

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.


  • 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


  1. Heat oven to 325 degrees F. Grease bottom and sides of 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 1 hour 25 minutes to 1 hour 30 minutes or until a wooden pick inserted in 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.

Prep: 20 min | Total: 3 hr 10 min | Servings: 16

Recipe and photo used with permission from: Betty Crocker

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