| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
Cake |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 1 |
c |
Butter or margarine; softened |
| 6 |
|
Eggs |
| 3 |
c |
Flour |
| 1/4 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
c |
Sour cream |
| 2 |
ts |
Rum extract |
| 1 |
ts |
Orange extract |
| 1/4 |
ts |
Almond extract |
| 1/4 |
ts |
Lemon extract |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Peach brandy |
INSTRUCTIONS
From: christi@lexis-nexis.com (Christi Wilson)
Date: 7 Sep 1995 08:56:47 -0600
From: The Sacramento Bee.
Combine sugar and butter; cream until fluffy. Add eggs, one at a time,
mixing well after each addition. Combine dry ingredients and add to creamed
mixture alternately with sour cream, beating well after each addition. Stir
in remaining ingredients. Pour into well-greased and floured 10-inch Bundt
or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until tests
done. Serves 12-16.
At last year's California State Fair, Larilyn Walter of Rescue won best of
class with this cake.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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