getrecipeshere.com

Where to ?

Contribute a Recipe

Subscribe
Sign up for our email list and Recipes in your email!
First Name

Last Name

Email

HTML-Email
TEXT-Email

Category:Cakes - Author:- Contributor:

APRICOT BRANDY POUND CAKE

Ingredient:

1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy

Direction:

Cream butter, gradually add sugar and beat until light. Add

eggs one at a time, beat thoroughly after each. Add

flavoring, then sifted dry ingredients alternately with sour

cream and brandy. Blend well. Put in greased and floured 3

quart bundt pan and bake in slow oven at 325 degrees about 1

hour and 15 minutes. Cool in pan on rack. Keeps very well,

can be frozen which improves flavor.

Print this Page

Previous page Next page

Pick of the Week

Title:HOT-N-SPICY CHICKEN WINGS - Author: N/A - Contributor:

Ingredient:

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot
Sauce
1-2 sticks butter

Direction:
Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.