Cake Recipes
Apricot Rum Pound Cake
Ingredients
- 3 cups granulated sugar
- 1 cup butter
- 7 large eggs
- 1 cup sour cream
- 1/2 cup apricot Brandy
- 1/2 teaspoon rum extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon lemon extract
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 3 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
- Cream butter; add sugar and cream together until very light and fluffy.
- Add eggs, one at a time, beating well after each addition, but do not over-beat or it will cause a dry cake.
- Mix together sour cream, apricot Brandy, rum, almond, lemon, orange and vanilla extracts.
- In a separate bowl, mix together the flour, salt and baking soda.
- Add dry ingredients to the sour cream mixture alternately, beginning and ending with flour.
- Combine all ingredients and mix on lowest setting of mixer to just blend.
- Bake in greased and floured* angel food cake pan for 70 to 80 minutes at 325 degrees F.
- Cool on rack and tip out while still warm.
Notes
* For best results, use our Pan Release!