Apricot Brandy Pound Cake Cake is rich and needs no frosting.
1 cup soft butter 2 1/4 cups sugar 6 eggs 1/2 teaspoon vanilla 1/2 teaspoon orange extract 1/2 teaspoon rum extract, or rum 1/2 teaspoon lemon extract 3 cups sifted cake flour 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1/2 cup apricot brandy
Cream butter, slowly adding sugar, beat until light. Add eggs, one at a time, vanilla, orange extract, rum extract, lemon extract. Slowly add flour, baking soda, and salt. Add sour cream and beat well. Add the brandy in the final stage of beating. Pour into a well buttered three quart bundt or angel food cake pan. Bake at 325 degrees for 1 hour and 15 minutes or until cake is firm and golden brown. Cool in pan on rack.
