Apricot Brandy Pound Cake

By ssullivan

Aunt Betsy bakes this just about for every family occasion !

Ingredients

• 3 c. sugar
• 2 sticks margarine
• 3 c. flour
• 1/2 t. salt
• 1/4 t. baking soda
• 6 eggs
• 1 c. sour cream
• 1/2 c. Apricot Brandy
• 1 t. vanilla extract
• 1 t. orange extract
• 1/2 t. rum extract
• 1/2 t. lemon extract
• 1/4 t. almond extract

Preparation

Step 1

Oven 325 degrees Baking time 70 minutes

Grease and flour bundt pan or tube pan - generously.

Mix together flour, salt and baking soda. In a separate bowl mix together sour cream, brandy and all extracts. In another bowl gradually add sugar to margarine - cream together until light and fluffy. Add eggs to this mixture - one at a time and mixing well.
Add dry ingredients and sour cream mixture to egg mixture- alternately - starting with and ending with dry ingredients.
Place batter in pan and bake. When done, remove from oven, loosen edges and cool for 10-15 minutes. Invert onto rack and cool.