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Apricot Brandy Pound Cake




Source of Recipe


Internet


List of Ingredients




3 cups sugar
1 cup butter, softened
6 eggs
3 cups flour
1/4 t. baking soda
1 t. salt
1 cup sour cream
2 t. rum extract
1 t. orange extract
1/4 t. almond extract
1/4 t. lemon extract
1 t. vanilla extract
1/2 cup Apricot brandy (you could use peach instead of apricot, if you prefer).

Recipe



Cream butter and sugar until light and fluffy; add eggs 1 at a time, mixing well after each addition.
Combine dry ingredients and add to creamed mixture alternately sour cream which have been mixed with the brandy and extracts.
Pour into well greased and floured 10" bundt pan or tube pan.
Bake at 325º for 1 hour and 20 minutes or until cake tests done. (mine baked in about 1 hour).