Apricot Brandy Pound Cake by maggiez

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Apricot Brandy Pound Cake
Submitted by maggiez on March 05, 2005 at 6:14 pm

DESCRIPTION
Apricot Brandy Pound Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Apricot Brandy Pound Cake

1 cup butter or margarine, softened
2 1/2 cups sugar
6 eggs
1 tsp. vanilla, orange, rum extract
1/4 tsp. almond extract
1/2 tsp. lemon extract
3 cups sifted cake flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup apricot brandy
1 cup sour cream

Preheat oven to 325 degrees.

Cream butter gradually adding sugar and beat until light. Add eggs, one at a time, beating thoroughly after each addition. Add flavoring then the sifted dry ingredients alternately with the sour cream and brandy. Blend well. Put into greased and floured 3 qt. bundt pan and bake in slow oven, 325 degrees, about 1 hr. 15 mins. Cool in pan on rack. Keeps very well. Can be frozen a while to improve flavor.

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