Apricot Brandy Cake
|Butter||1 Cup (16 tbs) (2 Sticks)|
|Sugar||3 Cup (48 tbs)|
|Flour||3 Cup (48 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Rum extract||1⁄2 Teaspoon|
|Lemon extract||1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Orange extract||1 Teaspoon|
|Apricot brandy||1⁄2 Cup (8 tbs)|
Cream butter and sugar; add eggs one at a time.
Sift dry ingredients; add to butter & sugar.
Mix alternately with sour cream; beat well.
Mix extracts and brandy together.
Add to batter.
Bake at 350 degrees for 60 to 75 minutes in a bundt pan or 10" tube pan.
Dust with confectioner's sugar after it has been cooled.
Can drizzle more apricot brandy over top also.