Apricot sc pound cake

Yield: 10 Servings

Measure Ingredient
RAMONA WACHTER
Mona/Ill.

2 c sugar 1 c unsalted butter (2 sticks) 6 X eggs 3 c flour ¼ t.

baking soda ½ t. salt 1 c sour cream (8 oz. pkg.) ½ t. rum flavor 1 t. each orange and vanilla flavors ¼ t. almond flavor ½ c apricot brandy

Cream together butter and sugar until light and fluffy. Then add the eggs one at a time, beating with each addition.Sift together flour, baking soda and salt>>>>>> Add flour along with the sour cream, mix till blended. Carefully stir in the flavorings of rum, orange, vanilla, almond along with the apricot brandy. Spoon into a geased tube pan and bake till it tests done. Allow cake to cool in pan before inverting to remove it. 350 degrees--1 hour or till tests done Know you will enjoy this one!

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