Apricot Brandy Pound Cake
- Yield 12 servings
This cake becomes even more delicious after it has been frozen!
Ingredients
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs
- 3 cups flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 -- (8-ounce) carton sour cream
- 1/2 cup apricot brandy
- 1 teaspoon orange extract
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon rum extract
- 1/2 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).
