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Pound: Apricot Brandy Pound Cake




Source of Recipe


billk54


List of Ingredients




1 Cup butter, softened
2-1/2 Cups sugar
6 eggs
1 Teaspoon vanilla
1 Teaspoon each orange & rum extracts
1 Teaspoon almond extract
1/2 Teaspoon lemon extract
3 Cups cake flour, sifted
1/4 Teaspoon soda
1/2 Teaspoon salt
1 Cup sour cream
1/2 Cup apricot brandy


Recipe



Cream butter, gradually add sugar and beat until light. Add eggs one at a time, beat thoroughly after each. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy. 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. Cool in pan on rack. Keeps very well, can be frozen which improves flavor.