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Apricot Brandy Pound Cake
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Prep Time:
20 minutes
Total Time:
3 hours 10 minutes
Versatile classic cake - perfect alone, with toppings, toasted, or for dipping in fondue.
Ingredients:
  • 3 cups Gold Medal™ all-purpose flour
  • 3 cups granulated sugar
  • 1 1/2 cups butter or margarine, softened
  • 1/2 cup sour cream
  • 1/2 cup apricot brandy or apricot nectar
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 6 eggs
  • 1 tablespoon powdered sugar, if desired
Instructions:
  • Preheat oven to 325°F. Grease a 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening and lightly flour the bottom and sides.
  • In a large bowl, use an electric mixer to beat all ingredients, except powdered sugar, on low speed for 30 seconds, scraping the bowl constantly. Increase the speed to medium and beat for 2 minutes, remembering to scrape the bowl occasionally. Transfer the mixture into the pan.
  • Bake for 1 hour 25 minutes to 1 hour 30 minutes until a toothpick inserted in the center comes out clean. Let it cool for 20 minutes before removing from the pan to a wire rack. Once cooled completely for about 1 hour, sprinkle with powdered sugar.

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