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Receta Apricot Pound Cake

Name: Apricot Pound Cake
Cuisine: American
Ingredients: 3 C. Flour (unsifted); ½ t. Salt; ¼ t. Baking soda; 2 Sticks Butter, softened; 3 C. Sugar; 6 Eggs; 1 C. Sour cream; ½ C. Apricot nectar; 2 T. Scotch whisky; 1 t. Vanilla extract; ¼ t. Almond extract; 2 t. Orange zest

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American

Ingredientes

3 C. Flour (unsifted)
Â½ t. Salt
Â¼ t. Baking soda
2 Sticks Butter, softened
3 C. Sugar
6 Eggs
1 C. Sour cream
Â½ C. Apricot nectar
2 T. Scotch whisky
1 t. Vanilla extract
Â¼ t. Almond extract
2 t. Orange zest

Direcciones

Preheat oven to 350 degrees.
Sift together flour, salt and soda â set aside. In mixer, cream butter until light and fluffy, gradually add sugar. Add eggs one at a time, beating well after each one. Combine sour cream, nectar, scotch, vanilla, almond and peel. Add alternately to batter with flour mixture ending with dry ingredients. Spoon batter into floured and greased, 10 inch tube pan. Bake for 1 hour, or until toothpick comes out clean.
Remove from pan and cool completely. Sprinkle with confectionery sugar.