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2 hours
Prep: 15 minutes
Cook: 1 hours
1558 calories per serving view nutrition facts
1 large cake
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| 1 | cup | butter | softened |
| 3 | cups | sugar | |
| 6 | large | eggs | |
| 8 | ounces | sour cream | |
| 1/2 | cup | apricot brandy | |
| 1 | teaspoon | orange extract | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | teaspoon | rum flavoring | |
| 1/4 | teaspoon | almond extract | |
| 3 | cups | flour, all-purpose | |
| 1/4 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt |
Cream butter; gradually add sugar, beating well at med.speed on an electric mixer.
Add eggs, one at a time, beating after each addition.
Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire whisk.
Combine flour, baking soda, and salt; stir well.
Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture.
Pour batter into a greased and floured 10 inch tube pan.
Bake at 325 for 1 hr. and 45 min. or until a wooden pick inserted comes out clean.
Let cake cool in pan 10 min.; remove from pan
| % Daily Value* | |
| Total Fat 66.0g | 102% |
| Saturated Fat 39.0g | 195% |
| Trans Fat 0.0g | |
| Cholesterol 464mg | 155% |
| Sodium 792mg | 33% |
| Total Carbohydrate 225.0g | 75% |
| Dietary Fiber 3.0g | 10% |
| Sugars 151.0g | |
| Protein 21.0g | 43% |
| Vitamin A | 43% | Vitamin C | 1% | |
| Calcium | 13% | Iron | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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