Gwen Baker UK SAP HCM Consultant
Food
Apricot Brandy Pound Cake

A Christmas tradition in our household. My mother, Geneva Lee Baker's, recipe.

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Servings:

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Dessert

Cake

Jean Baker

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Ingredients:

Instructions:

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65 c Butter

1.

62 c Sugar

3.

89 lg Eggs

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65 t Vanilla Extract

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65 t Orange Extract

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65 t Rum Extract

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32 t Lemon Extract

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95 c Flour

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16 t Baking Soda

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32 t Salt

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65 c Sour Cream

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32 c Apricot Brandy

Cream butter and sugar together.

Add eggs, beating in one at a time.

Mix in extracts.

Mix dry ingredients together.

Alternate dry ingredients with brandy and sour cream, mixing well.

Bake at 162c for 75 minutes.

Glaze with powdered sugar mixed with orange juice and a little apricot brandy.

Works well baked in bundt pan.