Apricot brandy cake
If you want to add more lacto ovo vegetarian recipes to your recipe box, Apricot brandy cake might be a recipe you should try. This recipe serves 10. For $1.09 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 642 calories, 8g of protein, and 26g of fat. 124 people have tried and liked this recipe. A mixture of sugar, vanillan extract, baking soda, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is brought to you by Running to the Kitchen. Overall, this recipe earns a rather bad spoonacular score of 26%. If you like this recipe, take a look at these similar recipes: Apricot Brandy Pound Cake, Apricot Brandy and Rum Pound Cake With Peaches, and Apricot Brandy Sour.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
¼ teaspoon almond extract
3 cups of AP flour
¼ teaspoon baking soda
½ cup apricot brandy
2 sticks butter
6 eggs
1 teaspoon orange liquor
½ teaspoon rum extract
½ teaspoon salt
1 cup sour cream
3 cups sugar
1 teaspoon vanilla extract
Equipment:
stand mixer
oven
kugelhopf pan
toothpicks
aluminum foil
plastic wrap
ziploc bags
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees.Cream butter and sugar together in a stand mixer.Add eggs one at a time, beating well after each one.Add all other ingredients except flour and mix to combine.Add flour and mix on a low speed until fully combined.Pour batter into a very well greased bundt pan.Bake for about 1 hour, until a toothpick comes out clean.Let cake cool completely in pan and then invert to get it out.Wrap cake tightly in plastic wrap, aluminum foil and seal tightly in a plastic bag until serving.
Step by step:
1. Preheat oven to 350 degrees.Cream butter and sugar together in a stand mixer.
2. Add eggs one at a time, beating well after each one.
3. Add all other ingredients except flour and mix to combine.
4. Add flour and mix on a low speed until fully combined.
5. Pour batter into a very well greased bundt pan.
6. Bake for about 1 hour, until a toothpick comes out clean.
7. Let cake cool completely in pan and then invert to get it out.Wrap cake tightly in plastic wrap, aluminum foil and seal tightly in a plastic bag until serving.
Nutrition Information:
covered percent of daily need
