Apricot Brandy Pound Cake III
Description
An impressive balance combination of 5 flavors infuse this moist pound cake, which features apricot brandy. This cake freezes well.
Ingredients
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3 cups sifted all-purpose flour
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1/4 teaspoon baking soda
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1/2 teaspoon salt
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1 cup sour cream
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1/2 teaspoon rum flavored extract
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1 teaspoon orange extract
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1/4 teaspoon almond extract
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1/2 teaspoon lemon extract
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1 teaspoon vanilla extract
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1/2 cup apricot brandy
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1 cup butter
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3 cups white sugar
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6 eggs
Directions
1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
2
Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
3
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.