posted by Nan32 04-21-101 7:14 AM
Sour Cream Pound Cake with Peach Brandy
1 cup butter (Salt free)
3 cups sugar
6 large eggs
3 cups all-purpose flour (I use White Lily)
1/4 tsp. Soda
1/4 tsp. salt
1 (8 oz) carton sour cream
1/2 cup peach brandy
2 tsp. rum
1 tsp. orange extract
1 tsp. vanilla extract
1 tsp. lemon extract
1/4 tsp. almond extract.
Beat butter at medium speed and gradually add sugar. Add eggs, one at a time beating just until yellow disappears.
Combine flour, soda, and salt: add to butter miture alternately with sour cream, beginning and ending with flour mixture. Beat just till blended. Stir in brandy and remaining flavorings. Spoon batter into a greased and floured 10 inch tube pan.
Bake at 325 degrees for 1 1/2 hours or until it test done.
NOTE: To ensure the best texture, always measure ingredients precisely. A critical step is beating the butter and sugar until light and fluffy. Also using ingredients that have been at room temperature for at least 20 minutes. When adding eggs, flour, and liquid to a recipe, mix just until blended. Overbeating can result in a tough cake.