Apricot Brandy Pound Cake - Restaurant Association of Nova Scotia

Name: Apricot Brandy Pound Cake - Restaurant Association of Nova Scotia
Ingredients: 3 cups Gold Medal® all-purpose flour; 3 cups granulated sugar; 1 1/2 cups butter or margarine, softened; 1/2 cup sour cream; 1/2 cup apricot brandy or apricot nectar; 1 teaspoon almond extract; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 6 eggs

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Enjoy a classic Apricot Brandy Pound Cake versatile enough to be served plain, with fruit or whipped cream, toasted, or cut into squares for dipping. Perfectly sweetened and infused with apricot...

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Ingredients

3 cups Gold Medal® all-purpose flour
3 cups granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup sour cream
1/2 cup apricot brandy or apricot nectar
1 teaspoon almond extract
1/2 teaspoon salt
1/2 teaspoon baking powder
6 eggs

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