Friday, August 31, 2007

Ruby's Apricot Brandy Pound Cake

1 cup softened butter
3 cups sugar
6 large eggs
1 cup sour cream
1/2 cup apricot brandy
1 tsp vanilla extract
2 tsp dark rum
3 cups flour
1/2 tsp salt
1/2 tsp baking soda

Cream butter and sugar. Mix in eggs, sour cream, apricot brandy, vanilla, and rum. Add sifted dry ingredients.

Bake at 325 degrees for 1 hour in a tube or bundt pan.

Make glaze with apricot brandy and confectioner's sugar- or just dust with powdered sugar.

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