Apricot Brandy Pound Cake
A lovely holiday cake served with fresh fruit. This cake is even better a few days after baking.
Ingredients
- 1 cup 2 sticks butter, softened
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 8-oz. carton sour cream
- 1/2 cup apricot brandy
- 1 tsp. rum extract
- 1 tsp. vanilla
- 1 tsp orange extract
Instructions
- Beat butter on medium speed with an electric mixer for 2 minutes or until creamy. Grqadually add sugar, beating until light and fluffy. Add eggs one at a time, beating just until yellow disappears.
- Combine flour, baking soda, and salt in medium mixing bowl; stir well. Add flour mixture to batter; stirring just until blended. Add sour cream, brandy, and flavorings. Stir well.
- Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes, or until cake tests done. Cool in pan on wire rack for 10 minutes; remove and cool completely on wire rack.
