7 Flavor Pound Cake
Ever major holiday that I am in L.A. we spend with my best friend's, Julie, family. I usually make my Grandma Causby's Pound Cake but this Easter I decided to make a 7 Flavor Pound Cake. After going to many stores I finally found Apricot Brandy at the BevMo!
Serves 12
Cake:
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs
1 teaspoon rum extract
1 teaspoon orange extract
1 teaspoon vanilla extract or vanilla bean paste
1 teaspoon butter flavoring
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
3 cups all-purpose flour, sifted
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup Apricot Brandy
Glaze:
1/4 cup Apricot Brandy
2 cups powdered sugar
1. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flavorings and blend. Sift all dry ingredients and set aside.
2. Combine sour cream and brandy. Set aside.
3. Add dry ingredients to butter mixture alternating with sour cream mixture.
4. Pour into a greased and floured Bundt or tube pan.
5. Bake at 350 degrees until top springs back when touched lightly with fingertips, about 1 hour and 10 minutes.
6. Cool in pan for a few minutes, then turn out onto rack to cool.
For the Glaze:
Combine ingredients and drizzle over cooled cake.
Serves 12
Cake:
1 cup (2 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs
1 teaspoon rum extract
1 teaspoon orange extract
1 teaspoon vanilla extract or vanilla bean paste
1 teaspoon butter flavoring
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
3 cups all-purpose flour, sifted
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup Apricot Brandy
Glaze:
1/4 cup Apricot Brandy
2 cups powdered sugar
1. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flavorings and blend. Sift all dry ingredients and set aside.
2. Combine sour cream and brandy. Set aside.
3. Add dry ingredients to butter mixture alternating with sour cream mixture.
4. Pour into a greased and floured Bundt or tube pan.
5. Bake at 350 degrees until top springs back when touched lightly with fingertips, about 1 hour and 10 minutes.
6. Cool in pan for a few minutes, then turn out onto rack to cool.
For the Glaze:
Combine ingredients and drizzle over cooled cake.
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ReplyDeleteI have made this cake it is simply delicious. I had to tweek the icing to fit my taste. But it turned out great. It's worth making
ReplyDeleteI have made this cake it is simply delicious. I had to tweek the icing to fit my taste. But it turned out great. It's worth making
ReplyDeleteI have made this cake multiple times....for my family and in-laws. It's a very good cake and one that I will continue making. Simply delicious!
ReplyDeleteMade this cake as a birthday surprise for my boyfriend and he ate the whole cake in 2 days! Greedy? Perhaps, but he LOVED IT I made it multiple times thereafter for friends...its just that good
ReplyDeleteWhat can we use in place of butter flavoring?
ReplyDeleteI don’t believe there is a substitute for butter flavoring but you could increase the vanilla extract to 1 1/2 teaspoons instead.
DeleteI have made this cake several times and it is always a hit. It's delicious
ReplyDeleteThis cake sounds absolutely fabulous! Can you possibly recommend a good substitute for apricot brandy?
ReplyDeleteHi there - you could substitute the apricot brandy with apple juice. Hope you enjoy it!
DeleteHey if I don’t add the brandy what do you recommend?
ReplyDeleteBut I've never tried this but I've read you can substitute the brandy with apple juice or syrup from a can of apricots in heavy syrup.
Delete