|
1 cup Butter or Margarine, softened
3 cups Sugar
6 Eggs
3 cups All-purpose Flour
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 (8 ounce) carton Sour Cream
1/2 cup Apricot Brandy
1 teaspoon Orange Extract
1 teaspoon Vanilla Extract
1/2 teaspoon Lemon Extract
1/2 teaspoon Rum Extract
1/4 teaspoon Almond Extract
|
|
|
Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, and salt; mix well. Combine sour cream, brandy, and flavorings. Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture. Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done. Cool in pan 10-15 minutes; remove from pan, and cool completely.
|
