Apricot Brandy Pound Cake #2 Recipe

add recipe

add url


Box Cakes	Cheesecakes	Coffee Cakes	Bundt Cakes	Cakes 2 3 4

Recipes by letter: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 0-9

Step by step recipe

Useful info

Cake Decorating

Baking tips

Advertising

AZ Cake Recipes -> Bundt Cakes recipes -> Apricot Brandy Pound Cake #2 recipe
AZ Cake Recipes -> 'A' cake recipes -> Apricot Brandy Pound Cake #2 recipe

Apricot Brandy Pound Cake #2 recipe

Category: Bundt Cakes

Apricot Brandy Pound Cake #2 ingredients:

1/2		Chocolate genoise
250	g	Couverture, vanilla
1/2	dl	water
3		Eggs yolks
50	g	Sugar
2		Egg white (35g)
20	g	Sugar
2 1/2	dl	Cream 35% (whipping, etc.)
10	g	Chocolate vermicelles

Apricot Brandy Pound Cake #2 preparation:

1. Cream butter or margarine.

2. Gradually add sugar and beat until light.

3. Add eggs one at a time, beating thoroughly after each.

4. Add flavorings, then sifted dry ingredients alternatively with sour cream and brandy.

5. Blend well.

6. Pour into geased 3-quart bundt pan and bake in preheated slow oven (325 degrees) about 1 hour and 15 minutes.

7. Cool in pan on rack.

8. Source: Women's Day Encylopedia of Cookery, Volume 3.

Useful options:

If you think that this recipe is published with violation of your copyright, please, contact us, and this will be addressed immediately. Please, read more about copyright law as applied to recipes.