Apricot Brandy Pound Cake
(from ptholland’s recipe box)
Source: From Allrecipes.com (from RecipeThing user home4edu)
Prep time: 15 minutes
Cook time: 70 minutes
Serves 20 people
Categories: Dessert
Ingredients
- 3 cups sifted all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 teaspoon rum flavored extract
- 1 teaspoon orange extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1/2 cup apricot brandy
- 1 cup butter
- 3 cups white sugar
- 6 eggs
Directions
-
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
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Mix together the flour, baking soda and salt. Set aside.
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Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside.
-
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
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Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
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Pour batter into prepared pan. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. ((Time will vary with pan and oven)) Allow to cool.