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Apricot Brandy Pound Cake


1 cup butter
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
1 cup (8 ounces) sour cream
1/2 cup Apricot Brandy
1/4 teaspoon rum flavoring
1/4 teaspoon almond extract
1/2 teaspoon lemon extract
1 teaspoon orange extract
1 teaspoon vanilla

Grease and flour angel food or bunt cake pan. Preheat oven to 325. Cream together butter and sugar in a very large bowl. Add eggs, beating well after each one.

In a medium bowl, sift together flour, salt and baking soda; set aside.

In a small bowl, combine sour cream, brandy, rum flavoring, vanilla and all extracts.

Add dry ingredients alternating with liquid mixture to creamed butter-sugar.

Pour into prepared pan. Bake 70 to 90 minutes or until toothpick comes out clean.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.