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Apricot Brandy Pound Cake #2

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B12, H, C, D
    MineralsNatrium, Fluorine, Manganese, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. -JUDI M. PHELPS (BNVX05A) 1 c Butter or margarine;softened

    2. 2 1/2 c Sugar

    3. 6 Eggs

    4. 1 ts Vanilla

    5. 1 ts Orange extract

    6. 1 ts Rum extract

    7. 1/2 ts Lemon extract

    8. 3 c Cake flour; sifted

    9. 1/4 ts Baking soda

    10. 1/2 ts Salt

    11. 1 c Sour cream

    12. 1/2 c Apricot brandy

    Instructions Jump to Ingredients ↑

    1. Cream butter or margarine. Gradually add sugar and beat until light. Add eggs one at a time, beating thoroughly after each. Add flavorings, then sifted dry ingredients alternatively with sour cream and brandy. Blend well. Pour into geased 3-quart bundt pan and bake in preheated slow oven (325 degrees) about 1 hour and 15 minutes. Cool in pan on rack. Source: Women's Day Encylopedia of Cookery, Volume 3

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