Recipe: Apricot Brandy Pound Cake

Apricot Brandy Pound Cake

2 sticks unsalted butter, softened
3 cups sugar
6 large eggs
1 cup sour cream
1/2 cup apricot brandy
1 tsp vanilla
1 tsp orange extract
1 tsp rum extract
3 cups sifted all purpose flour
1/2 tsp salt
1/4 tsp baking soda

Cream butter. Add sugar a little at a time, beating until light and fluffy. Add eggs one at a time, beating after each addition. Beat in sour cream, brandy and the extracts.
In separate bowl, sift flour, salt and baking soda. Stir this into the butter mixture.
Place in well buttered and floured Bundt pan. Bake at 325 degrees F. for 1 hour or until done. Let cool in the pan 1 hour before turning out.
Serve with Apricot Creme.

Apricot Cream:

1 small jar apricot preserves
1 (8 0z) container sour cream
1 (8 oz) container heavy whipping cream, whipped and sweetened
1 tsp brandy extract or 2 Tbsp brandy

Heat apricot preserves and brandy until just runny. Add sour cream. Chill. Fold in sweetened whipped cream. Wonderful over pound cake.