Print Recipe

Apricot Cream Pound Cake


  • 3 cups sugar
  • 1 cup butter
  • 6 large eggs
  • 3 cups flour
  • 1/4 teaspoon soda
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1/2 teaspoon rum flavoring
  • 1/4 teaspoon rum extract
  • 1/2 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter flavoring (optional)
  • 1/3 cup apricot nectar


  1. Cream butter and sugar.
  2. Add eggs, one at a time and beat well. Add flavorings.
  3. Sift together dry ingredients and alternate with sour cream and nectar.
  4. Pour into a greased tube or Bundt pan and bake in a preheated oven at 300 degrees F for 1 hour and 30 minutes.


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