Apricot Brandy Pound Cake III

Name: Apricot Brandy Pound Cake III
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 15 servings
Ingredients: 3 cups sifted all-purpose flour 3 cups sifted all-purpose flour; ¼ teaspoon baking soda ¼ teaspoon baking soda; ½ teaspoon salt ½ teaspoon salt; 1 cup sour cream 1 cup sour cream; ½ teaspoon rum flavored extract ½ teaspoon rum flavored extract; 1 teaspoon orange extract 1 teaspoon orange extract; ¼ teaspoon almond extract ¼ teaspoon almond extract; ½ teaspoon lemon extract ½ teaspoon lemon extract; 1 teaspoon vanilla extract 1 teaspoon vanilla extract; ½ cup apricot brandy ½ cup apricot brandy; 1 cup butter 1 cup butter; 3 cups white sugar 3 cups white sugar; 6 eggs 6 eggs

Prep: 30 minsCook: 1 hr

Prep

30 mins

Cook

1 hr

Servings

Difficulty

Hard

Vegetarian

(0)

Ingredients

Servings:

33 cups sifted all-purpose flour
¼ teaspoon baking soda¼ teaspoon baking soda
½ teaspoon salt½ teaspoon salt
11 cup sour cream
½ teaspoon rum flavored extract½ teaspoon rum flavored extract
11 teaspoon orange extract
¼ teaspoon almond extract¼ teaspoon almond extract
½ teaspoon lemon extract½ teaspoon lemon extract
11 teaspoon vanilla extract
½ cup apricot brandy½ cup apricot brandy
11 cup butter
33 cups white sugar
66 eggs

Instructions

1
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
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
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.

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