Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Sugar |
| 2 \N | Sticks real butter (not margerine) |
| 6 \N | Eggs |
| ¼ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 3 cups | Flour |
| 1 cup | Sour cream |
| 1 teaspoon | Orange extract |
| ¼ teaspoon | Almond extract (I omitted...nut allergy) |
| ½ teaspoon | Lemon extract |
| 1 teaspoon | Vanilla extract |
| ½ teaspoon | Rum extract |
| ½ cup | Apricot brandy |
| 2 cups | Confectioners sugar |
| \N \N | Apricot brandy |
GLAZE
Grease and flour a large tube pan or 2 loaf pans. Preheat oven to 325 degrees. Cream butter and sugar, then add eggs, one at a time, beating thoroughly after each addition. Sift together the flour, baking soda, and salt. Combine sour cream, flavorings, and brandy. Alternately add the flour and sour cream mixture to the sugar mixture, beginning and ending with dry ingredients. Mix until well blended.
Pour into prepared pan or pans. Bake for about 70 minutes. A crack will usually form in the center. Cool for about 30 minutes, then remove from pan and cool completely. Dust with confectioners sugar, or glaze, if desired.
Glaze: Mix just enough brandy with the sugar to form a thin mixture. Use a brush to cover the surface of the cake.
Helpful hint: I buy small paintbrushes when they are on sale, and use these for such jobs. I put them in the dishwasher. When they get worn, I toss them and get new ones. They are great for brushing on bbq sauce on grilled meats, glazing cakes, and many other uses.
Posted to EAT-L Digest 8 November 96 Date: Sat, 9 Nov 1996 13:53:08 EST From: "Sharon H. Frye" <shfrye@...>