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Apricot Brandy Cake

1 cup butter, softened
2 1/2 cup sugar
6 eggs
1 teaspoon vanilla
1 teaspoon each orange and rum extracts
1 teaspoon almond extract
1/2 teaspoon lemon extract
3 cups cake flour, sifted
1/4 teaspoon soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup apricot brandy

Cream butter, gradually add sugar and beat until light. Add eggs one at a time, beat thoroughly after each. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy. Blend well. Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes. Cool in pan on rack. Keeps very well, can be frozen which improves flavor.

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