Title: Apricot Pound Cake
Categories: Cake Dessert
Yield: 12 Servings
| 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 |
Recipe by: Dining on Deck In a large bowl, cream butter and sugar. Beat
until mixture is light and f In another bowl, sift together the flour,
salt, and baking soda. Stir the Pour batter into buttered Bundt pan and
bake for 1 hour at 325^, or until c Cool the cake in the pan on a rack for
1 hour. Then, turn it out of the pa ~Diana Rattray