1 cup butter or margarine
3 cups sugar
6 eggs
1 teaspoon rum extract
1 teaspoon orange extract
1/4 teaspoon almond extract
1/2 teaspoon lemon extract
1 teaspoon pure vanilla extract
1 teaspoon butter flavoring
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup apricot brandy (or substitute apricot nectar)
GLAZE
1/4 cup apricot brandy (or nectar)
2 cups sifted powdered sugar
Cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flavorings and blend. Sift all dry ingredients together and set aside.
Combine sour cream and brandy. Set aside.
Add dry ingredients to butter mixture alternately with the sour cream mixture. Pour into a greased and floured or sprayed Bundt or tube pan. Bake at 350 degrees F until the top springs back when touched lightly with your fingertips, about 1 hour and 10 minutes. Cool in the pan for a few minutes and then turn out onto a rack to complete cooling.
Combine glaze ingredients and drizzle over the cake.
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reviews & comments
January 19, 2010
This recipe turned out fantastic!! Yes, its not for the faint of heart when it comes to preparing the ingredients, but with patience the outcome is great. I did however add a little more liquid to the glaze for a lighter consistency.