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Apricot Brandy Pound Cake

Ingredients

  • 3 cups sugar
  • 1 cup butter, softened
  • 6 eggs
  • 3 cups flour
  • 1/4 t. baking soda
  • 1 t. salt
  • 1 cup sour cream
  • 2 t. rum extract
  • 1 t. orange extract
  • 1/4 t. almond extract
  • 1/4 t. lemon extract
  • 1 t. vanilla extract
  • 1/2 cup Apricot brandy
  1. Cream butter and sugar until light and fluffy; add eggs 1 at a time, mixing well after each addition.
  2. Combine dry ingredients and add to creamed mixture alternately sour cream which have been mixed with the brandy and extracts.
  3. Pour into well greased and floured 10″ bundt pan or tube pan.
  4. Bake at 325ยบ for 1 hour and 20 minutes or until cake tests done.

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