Apricot Brandy Pound Cake I You Have To Try

Tuesday, April 14, 2015

Apricot Brandy Pound Cake I

"I accumulate cake recipes that use a field cake mix as the base. This cake is wealthy, delicious and smooth! This cake freezes properly."

Ingredients :

1 (18.25 ounce) package yellow cake blend
1 cup sour cream
half of cup apricot brandy
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
half of teaspoon almond extract
1 (3.Five ounce) bundle instantaneous vanilla pudding blend
four eggs

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 stages F (one hundred seventy five stages C). Grease and lightly flour a bundt pan.
In a big bowl, beat cake blend, pudding, and eggs until smooth. Mix brandy and flavorings in sour cream, and upload to egg mixture. Beat at the least 2 minutes with an electric mixer on medium speed. Pour batter into organized pan
Bake for 50 to 55 minutes, or till tester inserted in the center comes out clean. Cool cake in pan on cord rack for 20 mins. Remove from pan, and retain cooling on cord rack.

Notes :

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