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Ingredients
- 1 c. Butter, softened
- 3 c. Sugar
- 6 x Large eggs
- 8 ounce Lowfat sour cream
- 1/2 c. Apricot brandy
- 1 tsp Orange extract
- 1 tsp Vanilla
- 1/2 tsp Rum flavoring
- 1/4 tsp Almond extract
- 3 c. Flour
- 1/4 tsp Baking soda
- 1/2 tsp Salt
Directions
- Cream butter; gradually add in sugar, beating well at med. speed of an electric mixer. Add in Large eggs, one at a time, beating after each addition.
- Combine lowfat sour cream and next 6 ingred. in a sm. bowl; stir with a wire whisk. Combine flour, baking soda, and salt; stir well. Add in to creamed mix alternately with lowfat sour cream mix, beginning and ending with flour mix. Pour batter into a greased and floured 10" tube pan. Bake at 325 for 1 hr. and 45 minutes. or possibly till a wooden pick inserted comes out clean.
- Let cake cold in pan 10 minutes.; remove from pan, and let cold completely on a wire rack.
- Yield: One-10" cake.
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