Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apricot Brandy Pound Cake
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- #11964
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup butter
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1/2 cup apricot brandy
1/4 teaspoon rum flavoring
1/4 teaspoon almond extract
1/2 teaspoon lemon extract
1 teaspoon orange extract
1 teaspoon vanilla extract
directions
Grease and flour angel food or bunt cake pan. Preheat oven to 325 degrees F.
Cream together butter and sugar in a very large bowl. Add eggs, beating well after each one. In a medium bowl, sift together flour, salt and baking soda; set aside.
In a small bowl, combine sour cream, brandy, rum flavoring, vanilla and all extracts. Add dry ingredients alternating with liquid mixture to creamed butter-sugar.
Pour into prepared pan. Bake 70 to 90 minutes or until toothpick comes out clean.
cook's notes
This is a GREAT recipe for pound cake to give away at Christmas time. I have many request to bake it every year. It will be a big hit at anytime of the year. It does take a bit of putting together but, the request of the recipe or baking it is worth it!
added by
princessjen71
nutrition data
Nutritional data has not been calculated yet.
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