Name: Apricot Brandy Pound Cake III
Prep time: 30 min
Cook time: 30 min
Yield: 15
Ingredients: Sifted all-purpose flour - 3 cups; Baking soda - ¼ teaspoon; Salt - ½ teaspoon; Sour cream - 1 cup; Rum flavored extract - ½ teaspoon; Orange extract - 1 teaspoon; Almond extract - ¼ teaspoon; Lemon extract - ½ teaspoon; Vanilla extract - 1 teaspoon; Apricot brandy - ½ cup; Butter - 1 cup; White sugar - 3 cups; Eggs - 6

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Apricot Brandy Pound Cake III

1. Sifted all-purpose flour - 3 cups

2. Baking soda - ¼ teaspoon

3. Salt - ½ teaspoon

4. Sour cream - 1 cup

5. Rum flavored extract - ½ teaspoon

6. Orange extract - 1 teaspoon

7. Almond extract - ¼ teaspoon

8. Lemon extract - ½ teaspoon

9. Vanilla extract - 1 teaspoon

10. Apricot brandy - ½ cup

11. Butter - 1 cup

12. White sugar - 3 cups

13. Eggs - 6

How to cook deliciously - Apricot Brandy Pound Cake III

1. Stage

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. Stage

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. Stage

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.