Apricot Brandy Pound Cake
51
Apricot Brandy Pound Cake recipe
Ingredients
| 1 | cup |
butter
softened |
|
| 3 | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 8 | ounces |
sour cream
|
|
| ½ | cup |
apricot brandy
|
* |
| 1 | teaspoon |
orange extract
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
rum flavoring
|
* |
| ¼ | teaspoon |
almond extract
|
* |
| 3 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
baking soda
|
* |
| ½ | teaspoon |
salt
|
Directions
Cream butter; gradually add sugar, beating well at medium speed on an electric mixer.
Add eggs, one at a time, beating after each addition.
Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire whisk.
Combine flour, baking soda, and salt; stir well.
Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture.
Pour batter into a greased and floured 10 inch tube pan.
Bake at 325 for 1 hr. and 45 min. or until a wooden pick inserted comes out clean.
Let cake cool in pan 10 min.; remove from pan.
Dust with icing sugar if desired.
Note: You can always make mini bundt cakes with mini bundt cake pans, therefore you may reduce the baking time to 30 minutes or until test skewer comes out clean.
