Apricot Brandy Pound Cake

Name: Apricot Brandy Pound Cake
Ingredients: 1 cup butter, softened; 2 12 cups sugar; 6 eggs; 1 teaspoon vanilla; 1 teaspoon orange extract; 1 teaspoon rum extract; 1 teaspoon almond extract; 12 teaspoon lemon extract; 3 cups cake flour, sifted; 14 teaspoon baking soda; 12 teaspoon salt; 1 cup sour cream; 12 cup apricot brandy

13 ingredients

6 steps

Ingredients

1 cup butter, softened
2 12 cups sugar
6 eggs
1 teaspoon vanilla
1 teaspoon orange extract
1 teaspoon rum extract
1 teaspoon almond extract
12 teaspoon lemon extract
3 cups cake flour, sifted
14 teaspoon baking soda
12 teaspoon salt
1 cup sour cream
12 cup apricot brandy

Directions

1

Cream butter, gradually add sugar and beat until light.
2

Add eggs one at a time, beat thoroughly after each.
3

Add flavoring, then sifted dry ingredients alternately with sour cream and brandy.
4

Blend well Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes.
5

Cool in pan on rack.
6

Keeps very well, can be frozen which improves flavor.