Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | -Lisa Crawley tspn00b |
1 cup | Butter; softened |
3 cups | Sugar |
6 \N | 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