Made this today and it smelled heavenly while it was baking. Hubby and I
couldn't wait for it to cool, so cut into it while it was still warm,
and we thought it was yummy! All the flavors blend harmoniously
together.

Apricot Brandy Pound Cake

1 cup butter, softened
2-1/2 cups sugar
6 large eggs
1 tsp. vanilla
1 tsp. EACH orange and rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 cups cake flour, sifted
1/4 tsp. baking soda
1/2 tsp. salt (I cut in half)
1 cup sour cream
1/2 cup apricot brandy

Cream butter, gradually add sugar and beat until light. Beat in eggs,
one at a time, beating well after each. Add flavoring and beat in. Sift
cake flour together with soda and salt and add to creamed mixture
alternately with sour cream and brandy, beginning and ending with flour.
Put in a greased/floured 10 inch bundt pan (I used a tube pan) and bake
at 325º for 65 to 70 minutes, until tests done.
Remove from pan in about 20 minutes. Does not need to be frosted.
Enjoy!

Judy

On Jun 21, 7:36*pm, (Judy Haffner) wrote:

>
> Apricot Brandy Pound Cake
>
>
> 1 tsp. EACH orange and rum extracts
>
>
How would this be if you used Triple Sec and rum and not the extracts?

wrote:

> > 1 tsp. EACH orange and rum extracts

> How would this be if you used Triple Sec and rum and not the extracts?

Less orangey.

On Jun 21, 8:04*pm, George M. Middius > wrote:
>
> wrote:
>
> > > 1 tsp. EACH orange and rum extracts
> > How would this be if you used Triple Sec and rum and not the extracts?
>
> Less orangey.
>
>
Ok, thanks!

On Jun 21, 5:36*pm, (Judy Haffner) wrote:
> Made this today and it smelled heavenly while it was baking. Hubby and I
> couldn't wait for it to cool, so cut into it while it was still warm,
> and we thought it was yummy! All the flavors blend harmoniously
> together.
>
> Apricot Brandy Pound Cake
>
> 1 cup butter, softened
> 2-1/2 cups sugar
> 6 large eggs
> 1 tsp. vanilla
> 1 tsp. EACH orange and rum extracts
> 1 tsp. almond extract
> 1/2 tsp. lemon extract
> 3 cups cake flour, sifted
> 1/4 tsp. baking soda
> 1/2 tsp. salt (I cut in half)
> 1 cup sour cream
> 1/2 cup apricot brandy
>
> Cream butter, gradually add sugar and beat until light. Beat in eggs,
> one at a time, beating well after each. Add flavoring and beat in. Sift
> cake flour together with soda and salt and add to creamed mixture
> alternately with sour cream and brandy, beginning and ending with flour.
> Put in a greased/floured 10 inch bundt pan (I used a tube pan) and bake
> at 325º for 65 to 70 minutes, until tests done.
> Remove from pan in about 20 minutes. Does not need to be frosted.
> Enjoy!
>
> Judy

It seems like a lot of contrasting flavors to me, but otherwise it
sounds good! I personally would decide on 1 other flavor besides the
brandy...

merryb wrote:

>It seems like a lot of contrasting flavors
> to me, but otherwise it sounds good! I
> personally would decide on 1 other
> flavor besides the brandy...

I wouldn't change a thing with this cake and we definitely gave it 5
stars just the way it is, so as they say, "if something isn't broke, why
change it?"

Judy

On Thursday, June 21, 2012 8:36:54 PM UTC-4, Judy Haffner wrote:
> Made this today and it smelled heavenly while it was baking. Hubby and I
> couldn't wait for it to cool, so cut into it while it was still warm,
> and we thought it was yummy! All the flavors blend harmoniously
> together.
>
> Apricot Brandy Pound Cake

Judy....sounds like a keeper to me!!! Thanks