Apricot Brandy Pound Cake #2 Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS, BNVX05A
1 cup: Butter or margarine, softened
2 1/2 cup: Sugar,
6: Eggs,
1 tsp: Vanilla,
1 tsp: Orange extract,
1 tsp: Rum extract,
1/2 tsp: Lemon extract,
3 cup: Cake flour, sifted
1/4 tsp: Baking soda,
1/2 tsp: Salt,
1 cup: Sour cream,
1/2 cup: Apricot brandy,
Directions:
Cream butter or margarine. 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 geased 3-quart bundt pan and bake
in preheated slow oven (325 degrees) about 1 hour and 15 minutes.
Cool in pan on rack. Source: Womens Day Encylopedia of Cookery,
Volume 3
Source from luhu.jp
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 geased 3-quart bundt pan and bake
in preheated slow oven (325 degrees) about 1 hour and 15 minutes.
Cool in pan on rack. Source: Womens Day Encylopedia of Cookery,
Volume 3
Source from luhu.jp