|3||cups Gold Medal® all-purpose flour|
|3||cups granulated sugar|
|1 1/2||cups butter or margarine, softened|
|1/2||cup sour cream|
|1/2||cup apricot brandy or apricot nectar|
|1||teaspoon almond extract|
|1/2||teaspoon baking powder|
|1||tablespoon powdered sugar, if desired|
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- Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
- In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.