Apricot Brandy Pound Cake III

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan meticulously, ensuring every crevice is coated for easy release. (5 minutes)

Recipe View 3 mins In a medium bowl, whisk together the sifted flour, baking soda, and salt. This ensures even distribution and a light, airy texture. Set aside. (3 minutes)

Recipe View 2 mins In a separate bowl, create an aromatic blend by combining the sour cream, rum extract, orange extract, almond extract, lemon extract, vanilla extract, and apricot brandy. Set aside. (2 minutes)

Recipe View 7 mins In a large mixing bowl, cream together the softened butter and sugar until the mixture is light, pale, and fluffy. This step is crucial for incorporating air and achieving a tender crumb. (7 minutes)

Recipe View 5 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This prevents curdling and promotes a smooth batter. (5 minutes)

Recipe View 8 mins Gradually add the flour mixture to the butter-sugar mixture, alternating with the sour cream and extract blend. Begin and end with the flour mixture, mixing only until just combined. Be careful not to overmix, as this can result in a tough cake. (8 minutes)

Recipe View 2 mins Pour the batter into the prepared tube pan, spreading it evenly. (2 minutes)

Recipe View 1 hrs 5 mins Bake in the preheated oven for 60-70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (65 minutes)

Recipe View 20 mins Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to retain its shape. (20 minutes)