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Apricot Brandy Pound Cake #2

Recipe : Apricot Brandy Pound Cake #2

Procedure :
-JUDI M. PHELPS (BNVX05A) 1 c Butter or margarine;softened
2 1/2 c Sugar
6 Eggs
1 ts Vanilla
1 ts Orange extract
1 ts Rum extract
1/2 ts Lemon extract
3 c Cake flour; sifted
1/4 ts Baking soda
1/2 ts Salt
1 c Sour cream
1/2 c 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

Back to Recipe List for Baked Goods Part 2