Recipe - Apricot Brandy Pound Cake 3

3 cup Sugar
2 Sticks real butter (not
margerine)
6 Eggs
One fourth teaspoon Baking soda
One half teaspoon Salt
3 cup Flour
1 cup Sour cream
1 teaspoon Orange extract
One fourth teaspoon Almond extract (I
omitted...nut allergy)
One half teaspoon Lemon extract
1 teaspoon Vanilla extract
One half teaspoon Rum extract
One half cup Apricot brandy

GLAZE
2 cup Confectioners sugar
Apricot brandy

Grease and flour a large tube pan or 2 loaf pans. Preheat oven to 325
degrees. Cream butter and sugar, then add eggs, one at a time, beating
thoroughly after each addition. Sift together the flour, baking soda, and
salt. Combine sour cream, flavorings, and brandy. Alternately add the flour
and sour cream mixture to the sugar mixture, beginning and ending with dry
ingredients. Mix until well blended.

Pour into prepared pan or pans. Bake for about 70 minutes. A crack will
usually form in the center. Cool for about 30 minutes, then remove from pan
and cool completely. Dust with confectioners sugar, or glaze, if desired.

Glaze: Mix just enough brandy with the sugar to form a thin mixture. Use a
brush to cover the surface of the cake.

Helpful hint: I buy small paintbrushes when they are on sale, and use these
for such jobs. I put them in the dishwasher. When they get worn, I toss
them and get new ones. They are great for brushing on bbq sauce on grilled
meats, glazing cakes, and many other uses.

Posted to EATL Digest 8 November 96

Date: Sat, 9 Nov 1996 13:53:08 EST

From: "Sharon H. Frye" shfrye@PEN.K12.VA.US