Apricot brandy pound cake
1 Servings
Ingredients
| Quantity | 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 |
Directions
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