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Apricot Bread
1 c. butter
3 c. sugar
6 eggs
1/2 tsp. rum extract
1 tsp. orange extract
1/2 tsp. lemon extract
1/4 tsp. almond extract
1 tsp. vanilla extract
1 tsp. butter extract
3 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot nectar
Cream butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Add flavorings and mix well.
In a separate bowl mix flour, baking soda and salt. 3. Mix sour
cream and apricot nectar Blend all ingredients together, mixing
well. Pour into greased and floured pan. Bake at 325 degrees F.; 10
inch tube pan, 60-70 minutes; 2 large loaf pans, 50-60 minutes; 3
medium loaf pans, 50-60 minutes. Bake until golden and cake tester
comes out clean.
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