How To make Apricot Brandy Pound Cake 2
-JUDI M. PHELPS (BNVX05A) 1 c Butter or margarine;softened
2 1/2 c Sugar
6 Eggs
1 ts Vanilla
1 ts Orange extract
1 ts Rum extract
1/2 ts Lemon extract
3 c Cake flour; sifted
1/4 ts Baking soda
1/2 ts Salt
1 c Sour cream
1/2 c Apricot brandy
Cream butter or margarine. Gradually add sugar and beat until light. Add eggs one at a time, beating thoroughly after each. Add flavorings, then sifted dry ingredients alternatively with sour cream and brandy. Blend well. Pour into geased 3-quart bundt pan and bake in preheated slow oven (325 degrees) about 1 hour and 15 minutes. Cool in pan on rack. Source: Women's Day Encylopedia of Cookery, Volume 3
How To make Apricot Brandy Pound Cake 2's Videos
Fruit Cake (Apricot Brandy Enhanced) RECIPE IN COMMENT SECTION
Easy Delicious Fruit Cake, enhanced with Brandy and time to make it before Christmas Etc.
MY MOM'S APRICOT BRANDY POUND CAKE
MY MOM'S APRICOT BRANDY POUND CAKE - This cake is a true winner! The recipe came from my mother's recipe box that was passed down to me. The cake is very moist just like a good pound cake should be. It contains five extracts, along with the Apricot Brandy, that makes it very flavorful. The best thing about this cake besides the flavor is the fact that you can make it ahead of time and it tastes even better! The longer the cake sits the stronger the flavors become. The cake can also be cubed and used for dipping in fondue. Delicious when served with whipped cream and/or fruit. I like to dust mine with confectioners sugar but it can also be iced with an Apricot Brandy Icing. I hope you will give this recipe a try because I know it will be a big hit.
Ingredients:
3 cups of sugar
1 cup (2 sticks) butter
6 eggs
3 cups all purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/2 tsp. rum extract
1 tsp. orange extract
1/4 tsp. lemon extract
1 tsp. vanilla extract
1/4 tsp. almond extract
1/2 cup Apricot Brandy
Preheat oven to 325 degrees.
Grease and flour a 10 inch tube pan.
Follow the directions in the video.
Enjoy!
Apricot Brandy Icing:
1 cup confectioners sugar
3/4 to 1 tsp. Apricot Brandy
2 tbsp. plus 2 tsp. of heavy whipping cream
Stir all the ingredients together.
Add some milk slowly until you get desired consistency.
The icing will firm up so work quickly as possible to avoid dribbles.
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Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
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Apricot Nectar Cake.
Any beginner can make this flavor-packed southern favorite!
Fluffy apricot cake: a delicious cake to try!
Fluffy, easy and perfect for a sweet snack!
INGREDIENTS
4 eggs;
200g (1 cup) sugar;
1 tsp vanilla sugar;
200g (1 2/3 cup) flour;
1 tsp baking powder;
150g (2/3 cup) pastry cream;
4-5 apricots, pitted, sliced;
Powdered sugar;
Almond flakes.
METHOD
Preheat oven to 180C/350F.
Beat eggs with sugar and vanilla sugar for 10 minutes.
Whisk baking powder and flour together.
Fold dry ingredients into egg mixture, trying to save as much air as possible.
Pour cake batter into 24 cm cake pan, pour custard over and layer apricot slices on top.
Bake for 1 hour and leave to cool down before slicing.
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Easiest Pound Cake Recipe with Apricots | The Ultimate Breakfast Bread | #25
Hello everyone!
I made a basic pound cake.
If you make it like the video, you will be able to make a perfect pound cake.
The texture is made with the traditional cream method, so the unique heavy and moist texture is alive.
The ingredients are so simple and easy to make. I added some apricots and it made it even better!
I recommend this pound cake recipe.
Then please enjoy watching. ♡
Ingredients:
- 100g Unsalted Butter
- 100g Sugar
- 20g Milk
- 2 Eggs
- 1 pinch of salt
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 100g All-purpose Flour
Mold: 16 x 8 x 6.5cm
Bake: 170 Degrees Celcius, 45 minutes
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Music:
The Queen's Garden
by Pair Piano
When the Morning Comes
by Pair Piano
Flower and Wind
by Pair Piano