| 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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