Apricot Brandy Pound Cake

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• 1 cup unsalted butter
• 3 3/4 cups sugar
• 6 eggs
• 1 cup sour cream
• 1/2 cup apricot brandy
• 1 teaspoon vanilla extract
• 1/2 cup chopped dried apricot
• 2 3/4 cups plus 1 tablespoon all-purpose flour, sifted
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 cups confectioners' sugar
• 1/2 teaspoon unsalted butter
• 1 tablespoon lemon juice
• 1 drop red food coloring
• 1 drop yellow food coloring
• 2 ounces dried apricots, chopped

Recipe

• 1 to make the cake: preheat the oven to 325 degrees f. butter and line a 9-inch round cake pan with 3 inch sides.
• 2 cream the butter and sugar until light and fluffy. add the eggs, one at a time, beating well after each addition. beat in the sour cream, brandy, and vanilla. stir in the apricots. fold in the flour, salt, baking powder, and baking soda.
• 3 pour the mixture into the prepared pan. bake for 1 hour, or until a skewer inserted in the middle of the cake comes out clean. cool in the pan for 5 minutes before turning onto a rack to cool completely.
• 4 to make the icing: sift the confectioners' sugar into a small bowl, stir in the butter and enough lemon juice to make a stiff paste. stir over hot water until the icing is spreadable. stir in the food coloring. spread icing over cake and decorate with apricots.