APRICOT BRANDY POUND CAKE
1 cup butter, almost room temperature
3 cups granulated sugar
3 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream or yogurt
1/2 teaspoon rum flavoring
1 teaspoon orange extract
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 cup apricot brandy
shortening for pan, flour for dusting
Preheat oven to 325°F.
Using a shortening such as Crisco, grease a Bundt cake pan or tube pan well. Dust lightly with flour and tap out any excess.
Remove butter from refrigerator 15-20 minutes before making cake; it should not be greasy, but should be slightly softened.
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Sift flour, then measure 3 cups flour after sifted. Sift flour again (2 more times) with baking soda and salt.
Combine sour cream or yogurt with brandy and flavorings. Add dry ingredients alternately with creamed butter mixture, beginning and ending with sifted flour mixture.
Transfer batter to prepared pan; smooth top of cake with spatula, spreading evenly with the back of a large spoon or spatula that has been dipped in warm water.
Bake at 325°F for about 70 minutes, or until a toothpick inserted in center of cake comes out clean.