Apricot Brandy Pound Cake

  • Yield: 12 servings


1cup butter, softened
3cups sugar
6large eggs
3cups flour
1/4teaspoon baking soda
1/2teaspoon salt
1-- (8-ounce) carton sour cream
1/2cup apricot brandy
1teaspoon orange extract
1 1/2teaspoons vanilla extract
1teaspoon lemon extract
1teaspoon rum extract
1/2teaspoon almond extract


  1. Preheat oven to 325F.  Grease and flour a 10-inch tube pan.  Cream butter and add sugar, beating until mixture is light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine flour, soda and salt; mix well and set aside.  Combine sour cream, brandy and extracts.  Add to creamed mixture alternately with flour mixture.  Mix well.  Pour batter into prepared pan.  Bake for 1 hour and 20 minutes or until done.  Cook in pan, then remove from pan and place on a cake platter.  May substitute Peach Brandy for the Apricot Brandy.

Recipe reprinted with permission from the Junior League of Cobb-Marietta’s Georgia On My Menu (the Junior League of Cobb-Marietta, Marietta, Ga., 1988).