|
Apricot Brandy Pound Cake #2
Author/Submitted by:
Servings: 14
Categories:
Cakes
/
Desserts
Ingredients:
-JUDI M. PHELPS (BNVX05A) 1
c
Butter or margarine,
softened
2 1/2
c
Sugar 6
Eggs 1
t
Vanilla 1
t
Orange extract 1
t
Rum extract 1/2
ts
Lemon extract 3
c
Cake flour,
sifted
1/4
ts
Baking soda 1/2
ts
Salt 1
c
Sour cream 1/2
c
Apricot brandy
Directions:
Cream butter or margarine. Gradually add sugar and beat until light.
Add eggs one at a time, beating thoroughly after each. Add
flavorings, then sifted dry ingredients alternatively with sour cream
and brandy. Blend well. Pour into geased 3-quart bundt pan and bake
in preheated slow oven (325 degrees) about 1 hour and 15 minutes.
Cool in pan on rack. Source: Women's Day Encylopedia of Cookery,
Volume 3
| 
