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| Apricot Brandy Pound Cake I |
"I accumulate cake recipes that use a box cake blend because the base. This cake is rich, delicious and easy! This cake freezes properly."
Ingredients :
- 1 (18.25 ounce) package deal yellow cake blend
- 1 cup sour cream
- half of cup apricot brandy
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- half teaspoon lemon extract
- half of teaspoon almond extract
- 1 (3.5 ounce) package deal on the spot vanilla pudding blend
- four eggs
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 ranges F (175 ranges C). Grease and gently flour a bundt pan.
- In a large bowl, beat cake blend, pudding, and eggs till smooth. Mix brandy and flavorings in sour cream, and add to egg combination. Beat at the least 2 minutes with an electric mixer on medium speed. Pour batter into organized pan
- Bake for fifty to fifty five mins, or till tester inserted within the center comes out clean. Cool cake in pan on twine rack for 20 minutes. Remove from pan, and keep cooling on twine rack.
Notes :
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