Apricot brandy cake

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1/4 tsp Almond extract
  • 3 cups Ap flour
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 3 cups Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 2 sticks Butter
  • 1 cup Sour cream

• Beer, Wine & Liquor

  • 1/2 cup Apricot brandy
  • 1 tsp Liquor, orange
  • 1/2 tsp Rum extract

Found on runningtothekitchen.com

Description

Ingredients

• 3 cups sugar
• 2 sticks butter
• 6 eggs
• 3 cups of AP flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 teaspoon rum extract
• 1 teaspoon orange liquor
• 1/4 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 cup apricot brandy

Directions

• Preheat oven to 350 degrees.
• Cream butter and sugar together in a stand mixer.
• Add eggs one at a time, beating well after each one.
• Add all other ingredients except flour and mix to combine.
• Add flour and mix on a low speed until fully combined.
• Pour batter into a very well greased bundt pan.
• Bake for about 1 hour, until a toothpick comes out clean.
• Let cake cool completely in pan and then invert to get it out.
• Wrap cake tightly in plastic wrap, aluminum foil and seal tightly in a plastic bag until serving.