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1 c. butter or margarine, softened 3 c. sugar 6 eggs 8 oz. sour cream 1/2 c. apricot brandy 1 tsp. orange extract 1 tsp. vanilla extract 1/2 tsp. lemon extract 1/2 tsp. rum flavoring 1/4 tsp. almond extract 3 c. flour 1/4 tsp. baking soda 1/2 tsp. salt Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating after each addition. Combine sour cream and next 6 ingredients in a small bowl; stir with a wire whisk. Combine flour, baking soda, and salt; stir well. Add to creamed mixture, alternating 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 hour and 45 minutes or until a wooden pick inserted in center of cake comes out clean. Let cake cool completely on wire rack. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |