Brandy Rum Cake

Name: Brandy Rum Cake
Ingredients: 3 c. cake flour, sifted before measuring; 1 c. sweet butter; 2 1/4 c. granulated sugar; 1 tsp. dark rum; 1 tsp. lemon juice; 1/2 c. apricot brandy; 1/2 tsp. salt; 1/4 tsp. baking soda; 6 large eggs (room temperature); 1 tsp. vanilla; 1 c. sour cream

11 ingredients

10 steps

Ingredients

3 c. cake flour, sifted before measuring
1 c. sweet butter
2 1/4 c. granulated sugar
1 tsp. dark rum
1 tsp. lemon juice
1/2 c. apricot brandy
1/2 tsp. salt
1/4 tsp. baking soda
6 large eggs (room temperature)
1 tsp. vanilla
1 c. sour cream

Directions

1

Heat oven to 375°.
2

Thoroughly butter a 12 cup Bundt pan. Mix flour, salt and baking soda in a large bowl.
3

In another bowl beat butter and sugar with electric mixer 5 to 8 minutes, until light and fluffy.
4

Add eggs, one at a time, beating well after each addition.
5

Beat in vanilla, rum and lemon.
6

With mixer at low speed add flour, about 1/4 cup at a time, alternating with the sour cream and apricot brandy.
7

Scrape into prepared pan and smooth the batter. Bake 1 hour and 15 minutes.
8

Place pan on wire rack to cool completely.
9

Slice thin to serve.
10

Should have 26 slices.