Brandy Rum Cake

• 3 c. cake flour, sifted before measuring
• 1 c. sweet butter
• 2 1/4 c. granulated sugar
• 1 tsp. dark rum
• 1 tsp. lemon juice
• 1/2 c. apricot brandy
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 6 large eggs (room temperature)
• 1 tsp. vanilla
• 1 c. sour cream

1. Heat oven to 375u0b0.
2. Thoroughly butter a 12 cup Bundt pan. Mix flour, salt and baking soda in a large bowl.
3. In another bowl beat butter and sugar with electric mixer 5 to 8 minutes, until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in vanilla, rum and lemon.
6. With mixer at low speed add flour, about 1/4 cup at a time, alternating with the sour cream and apricot brandy.
7. Scrape into prepared pan and smooth the batter. Bake 1 hour and 15 minutes.
8. Place pan on wire rack to cool completely.
9. Slice thin to serve.
10. Should have 26 slices.

cake flour, sweet butter, sugar, dark rum, lemon juice, apricot brandy, salt, baking soda, eggs, vanilla, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676320 (may not work)