Celestial Pound Cake

By criscrossqz

This is the BEST pound cake I've ever tasted! It's a big, old-fashioned MOIST cake (totally from scratch). A delicate combination of flavors, yet very subtle

Ingredients

• 1/3 cup apricot brandy
• 1 tsp pure vanilla extract
• 1 tsp orange extract
• 1/2 tsp EACH lemon AND rum AND almond extracts
• 3 cups CAKE flour (sifted or whisked)
• 1/2 tsp baking soda
• pinch salt
• 1 cup sour cream
• 1 cup unsalted butter, room temp
• 3 cups sugar
• 5 eggs, room temp

Preparation

Step 1

Combine brandy and extracts; set aside. Whisk flour with baking soda & salt. Cream butter and sugar in large bowl; beat in eggs, one at a time (beating well after each one). Add whisked dry ingredients in three portions, alternating with sour cream. Blend in flavorings and pour into greased/sprayed 10” bundt pan. Bake about 1 hour and 20 minutes, in preheated 325 oven. Cool on rack for 5 minutes. Can dust with powdered sugar or lightly drizzle with a simple glaze.

Suggested glaze: start with 3/4 cup powdered sugar, whisking in liquid (brandy, juice, water, etc) about 1 tsp at a time until smooth, drizzling consistency.

Traditional Holiday Cake