Recipe - Apricot Sc Pound Cake

RAMONA WACHTER

2 cup sugar 1 cup unsalted butter (2 sticks) 6 X eggs 3 cup flour One fourth t. baking
soda One half t. salt 1 cup sour cream (8 oz. pkg.) One half t. rum flavor 1 t. each
orange and vanilla flavors One fourth t. almond flavor One half cup apricot brandy

Cream together butter and sugar until light and fluffy. Then add the eggs
one at a time, beating with each addition.Sift together flour, baking soda
and salt Add flour along with the sour cream, mix till blended.
Carefully stir in the flavorings of rum, orange, vanilla, almond along with
the apricot brandy. Spoon into a geased tube pan and bake till it tests
done. Allow cake to cool in pan before inverting to remove it. 350
degrees1 hour or till tests done Know you will enjoy this one!
Mona/Ill.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini