Recipe for cooking apricot rum pound cake

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

Apricot Rum Pound Cake

3 c. sugar
1 c. butter
7 lrg. eggs
1 c. sour cream
1/2 c. apricot Brandy
1/2 tsp. rum extract or flavoring
1/2 tsp. almond extract or flavoring
1/2 tsp. lemon extract or flavoring
1 tsp. orange extract or flavoring
1 tsp. vanilla extract or flavoring
3 c. sifted all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda

Cream butter; add sugar and cream together until very light and fluffy. Add eggs, one at a time, beating well after each addition, but do not over-beat or it will cause a dry cake. Mix together sour cream, apricot Brandy, rum, almond, lemon, orange and vanilla extract or flavorings.

In a separate bowl, mix together the flour, salt and baking soda. Add dry ingredients to the sour cream mixture alternately, beginning and ending with flour. Combine all ingredients and mix on lowest setting of mixer to just blend. Bake in greased and floured angel food cake pan. Bake for 70 to 80 mins. at 325 degrees F. Cool on rack and tip out while still warm.