Apricot brandy pound cake #2
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS (BNVX05A) | ||
| 1 | cup | Butter or margarine;softened |
| 2½ | cup | Sugar |
| 6 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Orange extract |
| 1 | teaspoon | Rum extract |
| ½ | teaspoon | Lemon extract |
| 3 | cups | Cake flour; sifted |
| ¼ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 1 | cup | Sour cream |
| ½ | cup | Apricot brandy |
Directions
Cream butter or margarine. Gradually add sugar and beat until light.
Add eggs one at a time, beating thoroughly after each. Add flavorings, then sifted dry ingredients alternatively with sour cream and brandy. Blend well. Pour into geased 3-quart bundt pan and bake in preheated slow oven (325 degrees) about 1 hour and 15 minutes.
Cool in pan on rack. Source: Women's Day Encylopedia of Cookery, Volume 3
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