Apricot Brandy Pound Cake |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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Southern Living; Christmas holiday favorite. Ingredients:
1 cup butter or 1 cup margarine, softened |
3 cups sugar |
6 eggs |
3 cups all-purpose 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 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
1/2 teaspoon rum extract |
1/4 teaspoon almond extract |
Directions:
1. Cream butter; gradually add sugar, beating until mixture is light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking soda, and salt; mix well.
4. Combine sour cream, brandy, and flavorings.
5. Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
6. Pour batter into a greased and floured 10-inch tube pan.
7. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
8. Cool in pan 10-15 minutes; remove from pan, and cool completely.
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