Apricot Brandy Pound Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
1 cup butter, softened |
2 1/2 cups sugar |
6 eggs |
1 teaspoon vanilla |
1 teaspoon orange extract |
1 teaspoon rum extract |
1 teaspoon almond extract |
1/2 teaspoon lemon extract |
3 cups cake flour, sifted |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream |
1/2 cup apricot brandy |
Directions:
1. Cream butter, gradually add sugar and beat until light.
2. Add eggs one at a time, beat thoroughly after each.
3. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy.
4. Blend well Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes.
5. Cool in pan on rack.
6. Keeps very well, can be frozen which improves flavor.
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