Name: Apricot Brandy Pound Cake III
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Ingredients: 3 cups sifted all-purpose flour; 0.25 teaspoon baking soda; 0.5 teaspoon salt; 1 cup sour cream; 0.5 teaspoon rum flavored extract; 1 teaspoon orange extract; 0.25 teaspoon almond extract; 0.5 teaspoon lemon extract; 1 teaspoon vanilla extract; 0.5 cup apricot brandy; 1 cup butter; 3 cups white sugar; 6 eggs

Apricot Brandy Pound Cake III

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Prep Time:
30 minutes

Cook Time:
60 minutes

Total Time:
90 minutes

Moist pound cake with apricot brandy, infused with 5 delicious flavors and perfect for freezing.

Ingredients:

3 cups sifted all-purpose flour
0.25 teaspoon baking soda
0.5 teaspoon rum flavored extract
1 teaspoon orange extract
0.25 teaspoon almond extract
0.5 cup apricot brandy
3 cups white sugar
6 eggs

Instructions:

Preheat your oven to 325 degrees F (165 degrees C), then generously grease and flour a 10 inch tube pan. Combine the flour, baking soda, and salt together in a bowl and set aside.
Mix together sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract, and apricot brandy. Set aside. Cream butter and sugar in a large bowl until light and fluffy. Add eggs one at a time. Alternate mixing in flour mixture and sour cream mixture until just combined.
Transfer the batter into the pan. Bake in the oven for 60 minutes until a toothpick comes out clean. Let it cool.

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