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.
Apricot Brandy Pound Cake
- Prep Time 20 min
- Total 3 hr 10 min
- Servings 16
- Ingredients 10
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 salt
- 1/2 teaspoon baking powder
- 6 eggs
- 1 tablespoon powdered sugar, if desired
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
-
Step2In 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.
-
Step3Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.
Nutrition
430
Calories
21g
Total Fat
5g
Protein
57g
Total Carbohydrate
39g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 430
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 12g
- 62%
- Trans Fat
- 1g
- Cholesterol
- 130mg
- 43%
- Sodium
- 240mg
- 10%
- Potassium
- 65mg
- 2%
- Total Carbohydrate
- 57g
- 19%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 39g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved