-Lisa Crawley tspn00b
1 c Butter; softened
3 c Sugar
6 Eggs
8 oz Sour cream
1/2 c Apricot brandy
1 ts Orange extract
1 ts Vanilla
1/2 ts Rum flavoring
1/4 ts Almond extract
3 c Flour
1/4 ts Baking soda
1/2 ts Salt
Cream butter; gradually add sugar, beating well at med. speed of an
electric mixer. Add eggs, one at a time, beating after each addition.
Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire
whisk. Combine flour, baking soda, and salt; stir well. Add to creamed
mixture alternately with sour cream mixture, beginning and ending with
flour mixture. Pour batter into a greased and floured 10″ tube pan. Bake at
325 for 1 hr. and 45 min. or until a wooden pick inserted comes out clean.
Let cake cool in pan 10 min.; remove from pan, and let cool completely on a
wire rack. Yield: One-10″ cake.
From
Yields
1 Servings
