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SANDRA'S APRICOT BRANDY CAKE




Source of Recipe


"Cookbook Of The Stars"


List of Ingredients




1 cup butter
6 eggs
1/4 tsp. soda
1 cup Dairy sour cream
1 tsp. orange extract
1/2 tsp. lemon extract
3 cups sugar
3 cups sifted flour
1/2 tsp. salt
1/2 tsp. rum extract
1/4. tsp. almond extract
1 tsp. vanilla
1/2 Cup Apricot Brandy


Recipe



Cream together butter and sugar until light and fluffy. Add eggs one at a time and beat thoroughly. Sift together—flour, soda and salt. Combine sour cream, flavoring and brandy. Add flour and sour cream mixture, alternately, to sugar mixture. Mix just until blended. Turn into 10 inch tube pan, which has been greased and floured on the bottom. Bake at 325 degrees for One hour. 10 min., or until cake shrinks away from sides of pan. Cool in pan about 15 min., turn out on wire rack to complete cooling. If so desired, you may want to ice with plain butter icing, when cake is completely cool.