From my Grandfather’s own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!
Apricot Brandy Pound Cake III
- 3 cups sifted all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 teaspoon rum flavored extract
- 1 teaspoon orange extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1/2 cup apricot brandy
- 1 cup butter
- 3 cups white sugar
- 6 eggs
1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
2 Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
3 Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.