Recipe for cooking apricot brandy pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Apricot Brandy Pound Cake

1 c. butter
3 c. sugar
6 eggs
3 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1/2 tsp. rum flavoring
1 tsp. orange flavoring
1/4 tsp. almond flavoring
1/2 tsp. lemon flavoring
1 tsp. vanilla extract or flavoring
1/2 c. apricot brandy

Grease and flour one (10-in.) tube pan. Preheat oven to 325 degrees F.

Cream together butter and sugar until very light and fluffy. Add eggs 1 at a time, beating thoroughly after each.

Sift together dry ingredients. Combine sour cream, flavorings and brandy. Add dry ingredients alternately with sour cream mixture. Pour into greased pan. Bake for 70 mins. or until done. Remove from oven and cool. This freezes well.