| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted butter — softened |
| 3 |
c |
Granulated sugar |
| 6 |
lg |
Eggs |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Apricot brandy |
| 1 |
ts |
Vanilla extract |
| 2 |
ts |
Dark rum |
| 3 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
INSTRUCTIONS
In a large bowl, cream butter and sugar. Beat until mixture is light and
fluffy. Add eggs 1 at a time, beating well after each addition. Beat in
sour cream, brandy, vanilla, and rum. In another bowl, sift together the
flour, salt, and baking soda. Stir the flour mixture into the butter and
egg mixture. Pour batter into buttered Bundt pan and bake for 1 hour at
325^, or until cake tester inserted in the center comes out clean. Cool the
cake in the pan on a rack for 1 hour. Then, turn it out of the pan on a
rack to cool completely. ~Diana Rattray
Recipe By : Dining on Deck
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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