Peach brandy pound cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sugar |
| 1 | cup | Butter or margarine; softened |
| 6 | 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 |
Directions
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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