Apricot Pound Cake Recipe

Name: Apricot Pound Cake
Ingredients: 1 c. Unsalted butter -- softened; 3 c. Granulated sugar; 6 lrg Large eggs; 1 c. Lowfat sour cream; 1/2 c. Apricot brandy; 1 tsp Vanilla extract; 2 tsp Dark rum; 3 c. All-purpose flour; 1/2 tsp Salt; 1/2 tsp Baking soda

by Global Cookbook

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Servings: 12

Ingredients

Cost per serving $0.61 view details

1 c. Unsalted butter -- softened
3 c. Granulated sugar
6 lrg Large eggs
1 c. Lowfat sour cream
1/2 c. Apricot brandy
1 tsp Vanilla extract
2 tsp Dark rum
3 c. All-purpose flour
1/2 tsp Salt
1/2 tsp Baking soda

Directions

In a large bowl, cream butter and sugar. Beat till mix is light and fluffy. Add in Large eggs 1 at a time, beating well after each addition. Beat in lowfat sour cream, brandy, vanilla, and rum. In another bowl, sift together the flour, salt, and baking soda. Stir the flour mix into the butter and egg mix. Pour batter into buttered Bundt pan and bake for 1 hour at 325^, or possibly till cake tester inserted in the center comes out clean. Cold the cake in the pan on a rack for 1 hour. Then, turn it out of the pan on a rack to cold completely. Diana Rattray

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Amount Per Serving	%DV
Serving Size 145g
Recipe makes 12 servings
Calories 518
Calories from Fat 193	37%
Total Fat 21.88g	27%
Saturated Fat 12.74g	51%
Trans Fat 0.0g
Cholesterol 155mg	52%
Sodium 202mg	8%
Potassium 100mg	3%
Total Carbs 74.63g	20%
Dietary Fiber 0.8g	3%
Sugars 50.96g	34%
Protein 6.89g	11%

Apricot Pound Cake Recipe

Ingredients