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

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.