|
|
Apricot Brandy Pound Cake
1 cup of butter, softened
2 1/2 cups of sugar
6 eggs
1 teaspoon of vanilla
1 teaspoon of orange extract
1 teaspoon of rum extract
1 teaspoon of almond extract
1/2 teaspoon of lemon extract
3 cups of cake flour, sifted
1/4 teaspoon of soda
1/2 teaspoon of salt
1 cup of sour cream
1/2 cup of apricot brandy
Cream the 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 325ºF. about 1 hour and 15 minutes. Cool in pan on rack. Keeps very well, can be frozen which improves flavor.
Also see
Apricot Brandy Pound Cake 2 |
- 