Apricot Pound Cake Recipe

• 1 c. Unsalted butter -- softened
• 3 c. Granulated sugar
• 6 lrg Large eggs
• 1 c. Lowfat sour cream
• 1/2 c. Apricot brandy
• 1 tsp Vanilla extract
• 2 tsp Dark rum
• 3 c. All-purpose flour
• 1/2 tsp Salt
• 1/2 tsp Baking soda

1. In a large bowl, cream butter and sugar.
2. Beat till mix is light and fluffy.
3. Add in Large eggs 1 at a time, beating well after each addition.
4. Beat in lowfat sour cream, brandy, vanilla, and rum.
5. In another bowl, sift together the flour, salt, and baking soda.
6. Stir the flour mix into the butter and egg mix.
7. Pour batter into buttered Bundt pan and bake for 1 hour at 325^, or possibly till cake tester inserted in the center comes out clean.
8. Cold the cake in the pan on a rack for 1 hour.
9. Then, turn it out of the pan on a rack to cold completely.
10. Diana Rattray

butter, sugar, eggs, sour cream, apricot brandy, vanilla, rum, allpurpose, salt, baking soda

Taken from cookeatshare.com/recipes/apricot-pound-cake-69127 (may not work)