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This is a typical pound cake, very dense and moist, with a wonderful
flavor! I used a Bundt pan and it filled it. (If you use a Bundt pan
bake 15-20 min. longer; total bake time 75 +/- min.)
Ingredients:
1 c. butter
3 c. sugar
6 eggs
1/2 tsp rum extract
1 tsp. orange extract
1/2 tsp. lemon extract
1/4 tsp. almond extract
1 tsp. vanilla extract
1 tsp. butter extract
3 c. sifted flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. apricot nectar
1 c. sour cream
Directions:
Cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add rum, orange, lemon, almond, vanilla, and butter extracts. Then combine flour, baking
soda and salt, add to mixture . Mix together sour cream and apricot nectar and
add to mixture, beating well. Pour into greased & floured 10-inch tube pan. Bake
at 325 degrees for 60-70 minutes. Cool before serving.
Source:
The
Church Supper Cookbook
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