Apricot Brandy Pound Cake #2alcohol, cakes, desserts 1 cup butter or margarine; softened 2 1/2 cup sugar 6 eggs 1 teaspoon vanilla 1 teaspoon orange extract 1 teaspoon rum extract 1/2 teaspoon lemon extract 3 cup cake flour; sifted 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1/2 cup apricot brandy 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 |
