1 c Butter
3 c Sugar
6 Eggs
1 ts Orange extract
1 ts Almond extract
1/2 ts Lemon extract
3 c Flour
1/2 ts Salt
1/4 ts Baking soda
1 c Sour cream
1/2 c Apricot brandy
1 c Sugar
1/2 c Water
2 tb Apricot brandy
2 cn Apricots; (18 oz)
2 tb Apricot brandy
1 tb Cornstarch
Cream butter and sugar until fluffy. Add eggs, one at a time,
blending well after each. Stir in extracts. Combine flour, salt and
baking soda. Add dry ingredients to creamed mixture, alternating with
sour cream and brandy. Bake in a greased 10-inch tube pan at 325
degrees for 1 hour or until done. Combine 1 cup sugar 1/2 cup water
in a saucepan. Bring to a boil an stir until thickened. Remove from
heat and stir in brandy. Remove cake from pan and pour warm glaze
over cake. Cool completely. Drain and chop apricots. Heat apricots in
a small saucepan. Combine brandy and cornstarch. Stir in apricots and
cook until thickened. Spoon topping over cake and serve with
additional topping.
Yields
1 servings