Name: Brandy Buttercream Frozen Cake with Apricot Preserves
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 Person(s)
Cuisine: German
Ingredients: 120, g ,Flour; 200, g ,Sugar; 5, g ,Baking Powder; 2, g ,Salt; 60, ml ,Oil; 60, g ,Baby Food; 2, ,Eggs; 5, ml ,Vanilla Extract; 2, g ,Cinnamon; 1, pinch ,Cloves; 120, g ,Apricot Preserves; 68, g ,Butter; 60, ml ,Sour Cream; 30, ml ,Brandy or Bourbon; 150, g ,Powdered Sugar

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Brandy Buttercream Frozen Cake with Apricot Preserves

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Easy

Fairly cheap

Brandy Buttercream Frozen Cake with Apricot Preserves featuring Flour, Sugar, Baking Powder, Salt. 320 kcal per serving.

Prep

15m

Cook

35m

Wait

30m

Category:	Dessert
Seasons

Ingredients

120 g Flour
200 g Sugar
5 g Baking Powder
2 g Salt
60 ml Oil
60 g Baby Food
2 Eggs
5 ml Vanilla Extract
2 g Cinnamon
1 pinch Cloves
120 g Apricot Preserves
68 g Butter
60 ml Sour Cream
30 ml Brandy or Bourbon
150 g Powdered Sugar

Brandy Buttercream Frozen Cake with Apricot Preserves Directions

Preheat oven to 350°F (175°C (347°F)).
Combine flour, sugar, baking powder, salt, oil, baby food, eggs, vanilla, cinnamon, and cloves in a mixing bowl and beat at medium speed for 2 minutes.
Pour batter into two greased and floured 8-inch round pans.
Bake for about 35 minutes, until a toothpick inserted in the center comes out clean.
Let cool in pans. Remove layers from pans and sandwich together with apricot preserves.
For Brandy Buttercream Frosting: Combine all ingredients (butter, sour cream, brandy, powdered sugar) in a mixing bowl and beat to spreading consistency.
Spread the frosting on top and sides of the cake.