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Apricot Brandy Pound Cake III

SUBMITTED BY: VTGIRL22

"From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!"

RECIPE RATING:

Read Reviews (9)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min
Original recipe yield 1 - 10 inch tube pan

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 cups sifted all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 teaspoon rum flavored extract
1 teaspoon orange extract
1/4 teaspoon almond extract
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 cup apricot brandy
1 cup butter
3 cups white sugar
6 eggs

What to Drink?
	Port
	Coffee

DIRECTIONS

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.
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.
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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REVIEWS

Reviewed on Jul. 23, 2003 by MAGGIE MCGUIRE

WOW, great flavor and texture. This was luscious, Melissa.We loved the combination of flavors... MORE

Reviewed on Aug. 27, 2007 by ErinWebster

I have the same recipe and this is delicious! Full of flavor. The only difference(which is... MORE

Reviewed on Jun. 5, 2008 by bahama mama

This is an excellent cake. Very moist.I increased all the extracts as I like very flavorful... MORE

Reviewed on Aug. 27, 2006 by ajhk

This tasted wonderful-very moist and flavorful. I can't stop eating it! Thanks for the recipe :) MORE

Reviewed on Mar. 21, 2006 by Sasha

Moist, absolutely delicious! This is a family holiday staple at our house. Freezes and travels... MORE

Reviewed on Jun. 18, 2009 by the4taals

This is one of the best pound cakes I have ever had, very moist and flavourful. Next time will... MORE

Reviewed on Apr. 27, 2009 by Gaelene

I have had people offer to pay me to make them this cake; it's extremely moist and full of... MORE

Reviewed on Dec. 27, 2008 by Jody Goodman

I made this recipe last year and it's excellent! Try cubing for a chocolate fondue or... MORE

Reviewed on Mar. 22, 2008 by J9215

This is a delicious cake - great texture, easy to put together and keeps well. MORE