| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Cakes, Desserts, Fruits, Bundt |
1 |
Servings |
INGREDIENTS
|
|
-Lisa Crawley tspn00b |
| 1 |
c |
Butter; softened |
| 3 |
c |
Sugar |
| 6 |
|
Eggs |
| 8 |
oz |
Sour cream |
| 1/2 |
c |
Apricot brandy |
| 1 |
ts |
Orange extract |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Rum flavoring |
| 1/4 |
ts |
Almond extract |
| 3 |
c |
Flour |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Cream butter; gradually add sugar, beating well at med. speed of an
electric mixer. Add eggs, one at a time, beating after each addition.
Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire
whisk. Combine flour, baking soda, and salt; stir well. Add to creamed
mixture alternately with sour cream mixture, beginning and ending with
flour mixture. Pour batter into a greased and floured 10" tube pan. Bake at
325 for 1 hr. and 45 min. or until a wooden pick inserted comes out clean.
Let cake cool in pan 10 min.; remove from pan, and let cool completely on a
wire rack. Yield: One-10" cake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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