Apricot Brandy Pound Cake

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 10
• 1 cup butter or 1 cup margarine, softened
• 3 cups sugar
• 6 eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) carton sour cream
• 1/2 cup apricot brandy
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/2 teaspoon rum extract
• 1/4 teaspoon almond extract

Recipe

• 1 cream butter; gradually add sugar, beating until mixture is light and fluffy.
• 2 add eggs, one at a time, beating well after each addition.
• 3 combine flour, baking soda, and salt; mix well.
• 4 combine sour cream, brandy, and flavorings.
• 5 add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
• 6 pour batter into a greased and floured 10-inch tube pan.
• 7 bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
• 8 cool in pan 10-15 minutes; remove from pan, and cool completely.