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Apricot Sour Cream Pound Cake Recipe

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This recipe for Apricot Sour Cream Pound Cake is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (15.25 ounces) yellow cake mix
1 package (3.4 ounces) instant vanilla pudding mix
¾ cup oil
2 eggs
1 ½ cups sour cream
½ cup apricot brandy
⅓ to ½ cup apricot purée
Directions:
Directions:
Preheat oven to 350°F. Grease and lightly flour a Bundt pan.

In a large bowl, beat cake mix, pudding, oil, and eggs until smooth. Mix brandy and apricot purée into sour cream and add to batter. Beat at least 2 minutes with an electric mixer on medium speed. Pour batter into prepared pan

Bake for 45 to 50 minutes, or until tester inserted in the center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from pan and continue cooling on wire rack.

Glaze with apricot brandy and powdered sugar.

 

 

 

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