Apricot Brandy Cake Recipe
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 |
Nutrition Facts
Serving size: Complete recipe
Calories 6476 Calories from Fat 2302
% Daily Value*
Total Fat 261 g402.1%
Saturated Fat 151.9 g759.6%
Trans Fat 0 g
Cholesterol 1872.3 mg624.1%
Sodium 1704.4 mg71%
Total Carbohydrates 898 g299.3%
Dietary Fiber 10.1 g40.5%
Sugars 612.1 g
Protein 83 g166.3%
Vitamin A 168.2% Vitamin C 3.4%
Calcium 62.1% Iron 130.8%
*Based on a 2000 Calorie diet
Directions
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.
Chef
