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Apricot Brandy Pound Cake Recipe

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This recipe for Apricot Brandy Pound Cake 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. butter
3 c. sugar
6 eggs
3 c. flour
¼ tsp. soda
½ tsp. salt
1 c. sour cream
½ tsp. rum flavoring
1 tsp. orange extract
¼ tsp. almond extract
½ tsp. lemon extract
1 tsp. vanilla extract
½ 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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