Apricot Brandy Pound Cake With Cream, Fruits and Nut Sauce |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Make a classic cake you can serve every which way - plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue. This one has apricot brandy and dried apricots, with cream and nuts. Delicious! Ingredients:
3 cups all-purpose flour |
3 cups sugar |
1 1/2 cups butter or 1 1/2 cups margarine, softened |
1/2 cup sour cream |
1/2 cup apricot brandy |
1 teaspoon almond extract |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
6 eggs |
1 tablespoon powdered sugar, if desired |
1 cup sour cream |
4 tablespoons brown sugar |
1/8 cup dried apricot |
1/8 cup apricot brandy (add more if needed) |
1/4 cup toasted and chopped almonds |
toasted slivered almonds |
fresh mint |
Directions:
1. Preheat oven to 325ºF.
2. Soak dried apricots, quartered, in apricot brandy; set aside.
3. Prepare sour cream, brown sugar and chopped almonds; set aside in the refrigerator.
4. Grease bottom and sides of 12-cup fluted tube cake pan or 10 angel food(tube) cake pan with shortening; lightly flour.
5. In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly.
6. Beat on medium speed 2 minutes, scraping bowl occasionally.
7. Pour into pan.
8. Bake 1 hour and 25-30 minutes or until toothpick inserted in center comes out clean.
9. Cool 20 minutes; remove from pan to wire rack.
10. Cool completely, about 1 hour.
11. Sprinkle with powdered sugar.
12. Meanwhile, take cream that has been in refrigerator and mix it with the apricots in apricot brandy(allow to soak during baking time).
13. Return to refrigerator covered and use it when you serve the cake.
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