Medium Caribbean Dessert

Apricot Brandy Pound Cake III

Name: Apricot Brandy Pound Cake III
Prep time: 20 min
Cook time: 21 min
Total time: 41 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 3 cups sifted all-purpose flour; 0.25 teaspoons baking soda; 0.5 teaspoons salt; 1 cup sour cream; 0.5 teaspoons rum flavored extract; 1 teaspoon orange extract; 0.25 teaspoons almond extract; 0.5 teaspoons lemon extract; 1 teaspoon vanilla extract; 0.5 cups apricot brandy; 1 cup butter; 3 cups white sugar; 6 eggs

Total Time

41 min

20m prep · 21m cook

Servings

4 people

Rating

—

Difficulty

Medium

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From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!

Ingredients

3 cups sifted all-purpose flour
0.25 teaspoons baking soda
0.5 teaspoons salt
1 cup sour cream
0.5 teaspoons rum flavored extract
1 teaspoon orange extract
0.25 teaspoons almond extract
0.5 teaspoons lemon extract
1 teaspoon vanilla extract
0.5 cups apricot brandy
1 cup butter
3 cups white sugar
6 eggs

Instructions

1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
2

Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
3

Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.