Shelly's Recipe

APRICOT POUND CAKE WITH BRANDY CREAM

Category: Cakes

3 1/2 cups cake flour
3 cups sugar
1/2 tsp salt
1/4 tsp baking soda
1 cup butter, softened
1/2 cup sour cream
1/2 cup apricot brandy
6 eggs
1 tsp orange extract
1 tsp lemon extract
1 tsp almond extract
Confectioners sugar

Brandy Cream:
1 cup whipping cream
1 tsp apricot brandy
1/4 cup sugar
2 tbsp sour cream

Preheat oven to 325; grease and flour a 10 tube pan or two 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 confectioners 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.)