• 16servings
  • 180minutes
  • 395calories

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Ingredients Jump to Instructions ↓

  1. 3 cup(s) sugar

  2. 1 cup(s) (2 sticks) margarine or butter , softened 1 cup(s) sour cream

  3. 1/2 cup(s) apricot brandy or orange juice

  4. 1 teaspoon(s) vanilla flavoring or extract

  5. 1 teaspoon(s) orange flavoring or extract

  6. 1/2 teaspoon(s) lemon flavoring or extract

  7. 1/2 teaspoon(s) rum flavoring or extract

  8. 6 large eggs

  9. 3 cup(s) all-purpose flour

  10. 1/2 teaspoon(s) salt

  11. 1/4 teaspoon(s) baking soda

  12. 1/4 cup(s) sliced red and green candied cherries , confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Grease 10-inch tube pan; line bottom of pan with waxed paper.

  2. In large bowl, with mixer at low speed, beat sugar and margarine or butter just until blended. Increase speed to high; beat until light and fluffy. Reduce speed to low; add sour cream, apricot brandy, vanilla flavoring, orange flavoring, lemon flavoring, rum flavoring, and eggs and beat until blended. Add flour, salt, and baking soda; beat until well mixed, constantly scraping bowl with rubber spatula. Fold in sliced cherries, if using.

  3. Spoon batter into pan. Bake 1 hour and 10 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan and carefully peel off waxed paper. Cool completely on rack.

  4. To serve, dust top of cake with confectioners' sugar.


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