1 cup (2 sticks) butter or margarine
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
½ teaspoon rum extract
½ teaspoon lemon extract
¼ teaspoon almond extract
½ cup apricot brandy
Confectioners’ sugar, for garnish
Preheat the oven to 325 degrees. Grease and flour the bottom of a 10-inch tube pan. Set aside.
In a large bowl cream the butter and sugar. Add the eggs, one at a time, beating thoroughly after each addition. In a medium bowl combine the flour, baking soda, and salt. In a small bowl combine the sour cream, extracts, and brandy.
Add the flour mixture and the sour cream mixture to the sugar mixture. Mix just until blended with an electric mixture. Pour into the prepared pan.
Bake 70 to 80 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in the pan on a wire rack. Remove the cake from the pan and sprinkle with confectioners’ sugar.
Makes 20 servings
Ann Mandato, Princess of Pins and Needles
Chester Chicks,
Goshen, New York