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      Title: Apricot Brandy Pound Cake #2
 Categories: Cakes, Desserts, Alcohol, Bundt
      Yield: 14 Servings
 
      1 c  Butter; softened
  2 1/2 c  Sugar
      6    Eggs
      1 ts Vanilla
      1 ts Orange extract
      1 ts Rum extract
    1/2 ts Lemon extract
      3 c  Cake flour; sifted
    1/4 ts Baking soda
    1/2 ts Salt
      1 c  Sour cream
    1/2 c  Apricot brandy
 
  Cream butter. 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 greased 3 qt bundt pan and bake in preheated
  slow oven (325°F) about 1 hour and 15 minutes. Cool in pan on
  rack.

  Recipe FROM: Women's Day Encylopedia of Cookery, Volume 3

  Posted by: Judi M. Phelps (BNVX05A)
 
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