Apricot Brandy Pound Cake III
Apricot brandy pound cake is a classic Southern dessert that is often served during holidays and special occasions.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Apricot Brandy Pound Cake III
Ingredients
Instructions
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Preheat the oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the apricot brandy.
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In a separate bowl, mix together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture, stirring until just blended. Fold in the dried apricots and chopped pecans.
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Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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Once the cake is completely cooled, dust with powdered sugar before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 55g19%
- Sugars 35g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
