Apricot Brandy Pound Cake
Ingredients
- 1 cup butter
- 3 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1/2 cup apricot brandy
- 1/4 teaspoon rum flavoring
- 1/4 teaspoon almond extract
- 1/2 teaspoon lemon extract
- 1 teaspoon orange extract
- 1 teaspoon vanilla
Instructions
Grease and flour angel food or bunt cake pan. Preheat oven to 325\xb0. Cream together butter and sugar in a very large bowl. Add eggs, beating well after each one. In a medium bowl, sift together flour, salt and baking soda; set aside. In a small bowl, combine sour cream, brandy, rum flavoring, vanilla and all extracts. Add dry ingredients alternating with liquid mixture to creamed butter-sugar. Pour into prepared pan. Bake 70 to 90 minutes or until toothpick comes out clean.
