Yield: 14 servings
Measure | Ingredient |
---|---|
\N \N | -JUDI M. PHELPS (BNVX05A) |
1 cup | Butter or margarine;softened |
2½ cup | Sugar |
6 \N | 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 |
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