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Apricot Brandy
Pound Cake |
Apricot Brandy Pound Cake
1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
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.
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