I have posted this recipe before , but this time I have added some pictures.
Every one that has sampled this cake has liked it. I don't want to toot my own horn but it's really good. I'm including the poster ["Pat"] which is my mother who passed in 2004.
Apricot Brandy Pound Cake
3 cups sugar
1 cup butter, softened
3 cups flour
1/4 t. baking soda
1 t. salt
1 cup sour cream
2 t. rum extract
1 t. orange extract
1/4 t. almond extract
1/4 t. lemon extract
1 t. vanilla extract
1/2 cup Apricot brandy (you could use peach instead of apricot, if you prefer).
Cream butter and sugar until light and fluffy; add eggs 1 at a time, mixing well after each addition.
Combine dry ingredients and add to creamed mixture alternately sour cream, which have been mixed with the brandy and extracts.
Pour into well-greased and floured 10" bundt pan or tube pan.
Bake at 325º for 1 hour and 20 minutes or until cake tests done. (Mine baked in about 1 hour).
Serves 12 to 16 Recipe submitted by ~PAT~ on 7/24/99