Apricot brandy pound cake

Yield: 1 Servings

Measure Ingredient
-Lisa Crawley tspn00b
1 cup Butter; softened
3 cups Sugar
6 Eggs
8 ounces Sour cream
½ cup Apricot brandy
1 teaspoon Orange extract
1 teaspoon Vanilla
½ teaspoon Rum flavoring
¼ teaspoon Almond extract
3 cups Flour
¼ teaspoon Baking soda
½ teaspoon Salt

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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