Apricot Brandy Pound Cake

By BearForce

Ingredients

• 1 (18.25Oz) package yellow cake mix
• 1 Cup sour cream
• 1/2 Cup apricot brandy
• 1 Teaspoon vanilla extract
• 1/2 Teaspoon orange extract
• 1/2 Teaspoon lemon extract
• 1/2 Teaspoon almond extract
• 1 (3.5Oz) package instant vanilla pudding mix
• 4 eggs

Preparation

Step 1

Preheat oven to 350°F. Grease and lightly flour a bundt pan.

In a large bowl, beat cake mix, pudding, and eggs until smooth. Mix brandy and flavorings in sour cream, and add to egg mixture. Beat at least 2 minutes on medium speed. Pour batter into prepared pan.

Bake for 50 to 55 minutes. Cool cake in pan on wire rack for 20 minutes. Remove from pan and continue cooling on wire rack.