Apricot Brandy Pound CakeUser Submitted Recipe
2 sticks (1C) unsalted butter, softened
3 C. sugar
6 large eggs
1 C. plain lowfat yogurt
1/2 C. apricot brandy
1 tsp. vanilla
1 tsp. orange extract
1 tsp. rum extract
1/3 cup apricot preserves
3 C. flour
1/2 tsp salt
1/4 tsp baking soda
In large bowl cream the butter, add the sugar, a little at a time, beating until mixture is light and fluffy.
Add the eggs, also one at a time, beating well after each addition. Then add the yogurt, apricot brandy, all the flavorings and apricot preserves..
Into a large bowl sift together the flour with the salt and soda and slowly add into the butter mixture.
Transfer batter to a well buttered and floured 2 1/2 quart bundt pan.
Bake at 325’ for about 1 hour, or until toothpick comes out clean when inserted into the center.
Let the cake cool in the pan on a rack one hour, then turn out onto rack to cool completely.
Couple of helpful hints:
Make sure to leave at least 1 1 1/2 to 2 inches from the top of the bundt pan or it will run over the sides.
If you beat the batter up as light and fluffy as I do, you’ll have plenty leftover for a small loaf pan – bonus sample cake!
This cake will rise very nicely for you and make sure to give it sufficient time to cool off for awhile in the pan before removing.
A simple glaze is all you need -- confectionery sugar, little bit of soft butter, couple tablespoons milk, and then either apricot brandy or orange flavoring is very nice.
Adding a few drops of orange food coloring for a soft apricot color makes the cake look elegant after glazing the sides.
Servingsno serving information available
no nutrition information available
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