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Apricot Brandy Pound Cake

Betty Crocker Kitchens · bettycrocker.com · 2003 · 16

Against 462 pound cake recipes

Close to the middle of 462 pound cake recipes on every ingredient.

See how all 462 pound cake recipes compare →

Get the method at bettycrocker.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.

  • Sugar in the middle half of recipes: 160% of the flour weight against the typical recipe's 120%.
  • Leavening in the middle half of recipes: 0.6% of the flour weight against the typical recipe's 1.6%.
Butter: 91%, 48th percentileSugar: 160%, 79th percentileEgg: 80%, 50th percentileDairy: 31%, 41st percentileLeavening: 0.6%, 30th percentileSalt: 0.8%, 56th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (10)

  • 3 cups Gold Medal™ all-purpose flour≈ 375 g
  • 3 cups granulated sugar≈ 600 g
  • 1 1/2 cups butter or margarine, softened≈ 341 g
  • 1/2 cup sour cream≈ 115 g
  • 1/2 cup apricot brandy or apricot nectar≈ 119 g
  • 1 teaspoon almond extract≈ 4.2 g
  • 1/2 teaspoon salt≈ 3 g
  • 1/2 teaspoon baking powder≈ 2.3 g
  • 6 eggs≈ 300 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 tablespoon powdered sugar, if desired≈ 8 g

flour 375 gbatter 1859 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

  • Butter91% · 48th percentile
  • Sugar160% · 79th percentile
  • Egg80% · 50th percentile
  • Dairy31% · 41st percentile
  • Leavening0.6% · 30th percentile
  • Salt0.8% · 56th percentile

Oven

Temperature
325°F / 165°C
median 350°F
Time
25 to 60 minutes
median 60 minutes

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