Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Apricot Pound Cake




Source of Recipe


Internet


List of Ingredients




1 cup unsalted butter -- softened
3 cups granulated sugar
6 large eggs
1 cup sour cream
1/2 cup apricot brandy
1 teaspoon vanilla extract
2 teaspoons dark rum
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda


Recipe



In a large bowl, cream butter and sugar. Beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in sour cream, brandy, vanilla, and rum.
In another bowl, sift together the flour, salt, and baking soda. Stir the flour mixture into the butter and egg mixture.
Pour batter into buttered Bundt pan and bake for 1 hour at 325 degrees, or until cake tester inserted in the center comes out clean.

Cool the cake in the pan on a rack for 1 hour. Then, turn it out of the pan on a rack to cool completely.