1 c. butter or margarine, softened
3 c. sugar
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
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.