Serves: 12-16
Prep.Time: 40 minutes + 1-1/2 hours baking
3 1/2 cups Cake Flour
3 cups Sugar
1/2 teaspoon Salt
1/4 teaspoon Baking Soda
1 cup Butter -- softened
1/2 cup Sour Cream
1/2 cup Apricot Brandy
6 Eggs
1 teaspoon Orange Extract
1 teaspoon Lemon Extract
1 teaspoon Almond Extract
Confectioner's Sugar
BRANDY CREAM:
1 cup Whipping Cream
1 teaspoon Apricot Brandy
1/4 cup Sugar
2 tablespoons Sour Cream
Preheat oven to 325 degrees; grease and flour a 10" tube pan or two 9x5x3 loaf pans. In a large bowl, combine cake flour, sugar, salt and baking soda. Add butter, sour cream and brandy; mix well. Add eggs and extracts; mix well with electric mixer on low speed 30 seconds; scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s); bake 1 hour-20 minute to 1 hour-25 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes in the pan; remove from pan and cool completely on a wire rack. Sprinkle with confectioner's sugar.
BRANDY CREAM: Chill a medium bowl and beaters 1 hour before beginning. Beat whipping cream and brandy on medium speed 1 minute; add sugar and sour cream and beat 2-3 minutes longer or until stiff. Spoon over slices of pound cake. (Keep refrigerated until ready to use; refrigerate any leftovers.)
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved