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Apricot Brandy Pound Cake #1
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients:
-Lisa Crawley tspn00b 1
c
Butter,
softened
3
c
Sugar 6
Eggs 8
oz
Sour cream 1/2
c
Apricot brandy 1
t
Orange extract 1
t
Vanilla 1/2
ts
Rum flavoring 1/4
ts
Almond extract 3
c
Flour 1/4
ts
Baking soda 1/2
ts
Salt
Directions:
Cream butter; gradually add sugar, beating well at med. speed of an
electric mixer. Add eggs, one at a time, beating after each addition.
Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire
whisk. Combine flour, baking soda, and salt; stir well. Add to
creamed mixture alternately with sour cream mixture, beginning and
ending with flour mixture. Pour batter into a greased and floured 10"
tube pan. Bake at 325 for 1 hr. and 45 min. or until a wooden pick
inserted comes out clean. Let cake cool in pan 10 min.; remove from
pan, and let cool completely on a wire rack. Yield: One-10" cake.
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