Apricot Brandy Pound Cake
Makes two 9-inch x 5-inch loaf pans (about 8 servings
each)
2 sticks (8 ounces) unsalted butter, softened
2 cups sugar
6 eggs
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1/4 to 1/2 cup apricot brandy
1 teaspoon pure vanilla extract
Preheat the oven to 325F. Lightly grease and flour two
9-inch x 5-inch loaf pans.
Use an electric mixer to cream the butter in a medium
bowl. Add about half the sugar and beat until it is
well blended, and then add the remaining sugar. Beat
until the mixture is fluffy, scraping down the
sides of the mixing bowl as needed. Beat in the eggs,
one at a time.
Combine the flours, salt, and baking soda in a medium
bowl. Stir
together the remaining ingredients in a small bowl.
Alternately add the flour and sour cream mixtures to
the butter mixture, stirring until just blended.
Pour the batter into the prepared pans. Bake for about
1 hours or until a toothpick inserted into the centers
comes out clean. Cool in the pan on a rack for about
10 minutes. Run a knife between the edges of the cakes
and the pans, and then remove the cakes from the pans.
Turn right side up and cool completely on the rack.
To store the cakes, after they are completely cool,
wrap in plastic and refrigerate. Add a layer of foil
if freezing. Or, cut the cake into individual slices.
Place the slices in zip-top bags; press to remove the
excess air from the bags, seal, and freeze for up to 4 months.
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