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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Apricot Brandy Pound Cake Recipe

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This recipe for Apricot Brandy Pound Cake, by , is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Margie Abraham

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter
3 c. sugar
6 eggs
3 c. flour
tsp. soda
tsp. salt
1 c. sour cream
tsp. rum flavoring
1 tsp. orange extract
tsp. almond extract
tsp. lemon extract
1 tsp. vanilla extract
c. apricot brandy

Directions:
Directions:
Grease and flour a large tube or bundt pan. In large bowl, with electric mixer cream butter and sugar thoroughly. Add eggs one at a time, beating well after each addition. Sift together flour, soda and salt three times. Combine sour cream, flavorings, and brandy. Add dry ingredients alternately with cream mixture, beginning and ending with the dry. Pour into pan and bake 1 hour, usually 1 hour ten minutes, at 325 degrees.

Personal Notes:
Personal Notes:
I got this recipe from Therese Abraham back in the '70s. I would serve it with a warm chocolate drizzle and a few fresh strawberries for color. I would toast a slice in the afternoon for a snack, and sometimes, I admit, I would eat a slice for breakfast! Enjoy!

 

 

 

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