Title: Apricot brandy pound cake 3
 Categories: None
      Yield: 1 Servings
 
      3 c  Sugar
      2    Sticks real butter (not
           -margerine)
      6    Eggs
    1/4 ts Baking soda
    1/2 ts Salt
      3 c  Flour
      1 c  Sour cream
      1 ts Orange extract
    1/4 ts Almond extract (I
           -omitted...nut allergy)
    1/2 ts Lemon extract
      1 ts Vanilla extract
    1/2 ts Rum extract
    1/2 c  Apricot brandy

MMMMM---------------------------GLAZE--------------------------------
      2 c  Confectioners sugar
           Apricot brandy
 
  Grease and flour a large tube pan or 2 loaf pans. Preheat oven to 325
  degrees. Cream butter and sugar, then add eggs, one at a time, beating
  thoroughly after each addition. Sift together the flour, baking soda,
  and salt. Combine sour cream, flavorings, and brandy. Alternately add
  the flour and sour cream mixture to the sugar mixture, beginning and
  ending with dry ingredients. Mix until well blended.
  
  Pour into prepared pan or pans. Bake for about 70 minutes. A crack
  will usually form in the center. Cool for about 30 minutes, then
  remove from pan and cool completely. Dust with confectioners sugar,
  or glaze, if desired.
  
  Glaze: Mix just enough brandy with the sugar to form a thin mixture.
  Use a brush to cover the surface of the cake.
  
  Helpful hint: I buy small paintbrushes when they are on sale, and use
  these for such jobs. I put them in the dishwasher. When they get
  worn, I toss them and get new ones. They are great for brushing on
  bbq sauce on grilled meats, glazing cakes, and many other uses.