You are here: Home » Recipes » Apricot Brandy Pound Cake Apricot Brandy Pound Cake Recipe by Favorite Recipes Press Yield 12 servings This cake becomes even more delicious after it has been frozen! PrintEmail Ingredients 1 cup butter, softened3 cups sugar6 large eggs3 cups flour1/4 teaspoon baking soda1/2 teaspoon salt1 -- (8-ounce) carton sour cream1/2 cup apricot brandy1 teaspoon orange extract1 1/2 teaspoons vanilla extract1 teaspoon lemon extract1 teaspoon rum extract1/2 teaspoon almond extract Instructions 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).