Peach brandy pound cake

Yield: 12 Servings

Measure Ingredient
3 cups Sugar
1 cup Butter or margarine; softened
6 \N Eggs
3 cups Flour
¼ teaspoon Baking soda
1 teaspoon Salt
1 cup Sour cream
2 teaspoons Rum extract
1 teaspoon Orange extract
¼ teaspoon Almond extract
¼ teaspoon Lemon extract
1 teaspoon Vanilla extract
½ cup Peach brandy

From: christi@... (Christi Wilson) Date: 7 Sep 1995 08:56:47 -0600 From: The Sacramento Bee.

Combine sugar and butter; cream until fluffy. Add eggs, one at a time, mixing well after each addition. Combine dry ingredients and add to creamed mixture alternately with sour cream, beating well after each addition. Stir in remaining ingredients. Pour into well-greased and floured 10-inch Bundt or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until tests done. Serves 12-16.

At last year's California State Fair, Larilyn Walter of Rescue won best of class with this cake.

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