Apricot Brandy Pound Cake #1 Recipe
Recipe Ingredients
1 cup butter, softened
3 cup sugar
6 eggs
8 oz sour cream
1/2 cup apricot brandy
1 tsp orange extract
1 tsp vanilla
1/2 tsp rum flavoring
1/4 tsp almond extract
3 cup flour
1/4 tsp baking soda
1/2 tsp salt
Recipe Preparation
Cream butter; gradually add sugar, beating well at med. speed of 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"
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, and let cool completely on a wire rack. Yield: One-10" cake.
Servings: 1
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Apricot Brandy Pound Cake #1 Recipe Index from Recipes 4U
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