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Ingredients
| salted butter: 1/2 cup |
| salted butter: 1 Tbl |
| dried pine nuts: 1/2 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 1/4 tsp |
| salt: 1/2 tsp |
| baking soda: 1/4 tsp |
| whole nutmeg: 1/4 tsp |
| eggs: 3 (separated) |
| granulated sugar: 1 1/4 cups |
| sour cream: 1/2 cup |
| brandy (Cognac): 1/4 cup |
| lemon zest: 2 tsp (grated) |
Brandied Pound Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Preheat oven to 325*. Use the 1 tablespoon of butter to grease a 9" bundt pan. Sprinkle with 2 tablespoons of the pine nuts. Set aside.
- Sift flour, baking powder, salt, baking soda and nutmeg together & set aside.
- In a small bowl, beat the egg whites until stiff. Slowly beat in 1/4 cup of the sugar to make a stiff meringue. Set aside.
- In a large bowl, cream the 1/2 cup butter and 1 cup sugar until light. Beat in the egg yolks.
- Add sour cream & mix at low speed until blended. Blend in half the flour mixture. Add brandy and remaining flour mixture, blending until batter is smooth. Stir in the lemon zest.
- Gently fold in the meringue and remaining pine nuts.
- Spoon into prepared pan. Bake on lowest oven rack @ 325* for 55-60 minutes, until toothpick inserted comes out clean.
- Let cool 10 minutes before inverting on wire rack to cool completely.