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Apricot Brandy Cake

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Ingredients
  Butter 1 Cup (16 tbs) (2 Sticks)
  Sugar 3 Cup (48 tbs)
  Eggs 6
  Flour 3 Cup (48 tbs)
  Baking powder 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Sour cream 1 Cup (16 tbs)
  Rum extract 1⁄2 Teaspoon
  Lemon extract 1⁄2 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Orange extract 1 Teaspoon
  Apricot brandy 1⁄2 Cup (8 tbs)
  Vanilla 1 Teaspoon
Directions

Cream butter and sugar; add eggs one at a time.
Sift dry ingredients; add to butter & sugar.
Mix alternately with sour cream; beat well.
Mix extracts and brandy together.
Add to batter.
Bake at 350 degrees for 60 to 75 minutes in a bundt pan or 10" tube pan.
Dust with confectioner's sugar after it has been cooled.
Can drizzle more apricot brandy over top also.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Gourmet

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6519 Calories from Fat 2314

% Daily Value*

Total Fat 263 g404.3%

Saturated Fat 152.4 g762%

Trans Fat 0 g

Cholesterol 1872.3 mg624.1%

Sodium 1727.6 mg72%

Total Carbohydrates 904 g301.3%

Dietary Fiber 10.1 g40.5%

Sugars 615.4 g

Protein 83 g166.8%

Vitamin A 168.2% Vitamin C 3.4%

Calcium 62.2% Iron 132.3%

*Based on a 2000 Calorie diet

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Apricot Brandy Cake Recipe