Apricot Brandy Pound Cake #2

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Title: APRICOT BRANDY POUND CAKE #2
Categories: Cakes, Desserts, Alcohol, Bundt
Yield: 14 Servings

-JUDI M. PHELPS (BNVX05A)
1 c Butter or margarine;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 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: Women's Day Encylopedia of Cookery,
Volume 3

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