Recipes

Heavenly Pound Cake

Category:	Desserts
Ingredients:	One 10-in bundt pan, buttered 1/3 cup apricot brandy 1 t. vanilla 1 t. orange extract 1/2 t. lemon extract 1/2 t. rum extract 1/4 t. almond extract 3 cups sifted flour 1/2 t. baking soda pinch salt 1 cup butter, softened 3 cups sugar 5 eggs 1 cup sour cream
Preparation - Directions:	Preheat oven to 325°. Combine flavorings and set aside. Sift and measure flour; sift again with baking soda and salt. Cream butter and sugar in a large bowl; beat in eggs, one at a time, beating well after each addition. Add sifted dry ingredients in three portions, alternately with sour cream. Blend in flavorings and pour into prepared pan. Bake 2 hour and 20 minutes or until a cake tester inserted in center comes out dry. Cool on rack 5 minutes. Remove from pan and cool completely Makes 16 servings.

Category:

Desserts

Ingredients:

One 10-in bundt pan, buttered
1/3 cup apricot brandy
1 t. vanilla
1 t. orange extract
1/2 t. lemon extract
1/2 t. rum extract
1/4 t. almond extract
3 cups sifted flour
1/2 t. baking soda
pinch salt
1 cup butter, softened
3 cups sugar
5 eggs
1 cup sour cream

Preparation - Directions:

Preheat oven to 325°. Combine flavorings and set aside. Sift and measure flour; sift again with baking soda and salt.
Cream butter and sugar in a large bowl; beat in eggs, one at a time, beating well after each addition.
Add sifted dry ingredients in three portions, alternately with sour cream. Blend in flavorings and pour into prepared pan. Bake 2 hour and 20 minutes or until a cake tester inserted in center comes out dry. Cool on rack 5 minutes. Remove from pan and cool completely Makes 16 servings.