Apricot Brandy Pound Cake III

An impressive balance combination of 5 flavors infuse this moist pound cake, which features apricot brandy. This cake freezes well.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 436 Calories

Ingredients

• 6 eggs
• 1 cup butter
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup sour cream
• 3 cups sifted all-purpose flour
• 3 cups white sugar
• ½ teaspoon lemon extract
• ¼ teaspoon almond extract
• 1 teaspoon orange extract
• ½ cup apricot brandy
• ½ teaspoon rum flavored extract

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.