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Pick of the Week
Title:APRICOT BRANDY POUND CAKE - Author: - Contributor:
Ingredient:
1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy

Direction:
Cream butter, gradually add sugar and beat until light. Add

eggs one at a time, beat thoroughly after each. Add

flavoring, then sifted dry ingredients alternately with sour

cream and brandy. Blend well. Put in greased and floured 3

quart bundt pan and bake in slow oven at 325 degrees about 1

hour and 15 minutes. Cool in pan on rack. Keeps very well,

can be frozen which improves flavor.
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