Apricot Brandy Pound Cake

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Pound cake with an apricot brandy taste. Yummy!




  • 1 c. butter, softened
  • 2 1/2 c. sugar
  • 6 eggs
  • 1 tsp. vanilla
  • 1 tsp. each orange & rum extracts
  • 1 tsp. almond extract
  • 1/2 tsp. lemon extract
  • 3 c. cake flour, sifted
  • 1/4 tsp. soda
  • 1/2 tsp. salt
  • 1 c. sour cream
  • 1/2 c. apricot brandy



Cream butter, gradually add sugar and beat until light. Add eggs one at a time, beat thoroughly after each. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy. Blend well. Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes. Cool in pan on rack. Keeps very well, can be frozen which improves flavor.

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