Cakes: Apricot Brandy Pound Cake

By JoFClark

Mom

Ingredients

• 2 sticks buter
• 3 cups sugar
• 6 eggs
• 3 cups flour
• 1/2 t salt
• 1/4 t soda
• 1 cup sour cream
• 1/2 t lemon extract
• 1 t orange extract
• 1/4 t almond extract
• 1/2 t rum extract
• 1 t vanilla extract
• 1/2 cup apricot brandy

Preparation

Step 1

Cream butter and sugar until light and fluffy.
Add eggs, 1 at a time, beating well
Sift dry ingredients together
Add to cream mixture
Combine sour cream with extracts and brandy, add to cake batter, mix well
Bake in a large (10 inch), well greased and floured tube pan or Bundt pan or two loaf pans
Bake at 325 degrees for 70 minutes or until cake tests done
Let cool 10-15 minutes before removing