Peach Brandy Pound Cake
Ingredients
3 C. sugar
1 C. (2 sticks) butter or margarine, softened
6 eggs
3 C. flour
1/4 tsp. baking soda
1 tsp. salt
1 C. sour cream
2 tsp. rum extract
1 tsp. orange extract
1/4 tsp. almond extract
1/4 tsp. lemon extract
1 tsp. vanilla extract
1/2 C. peach brandy
Cooking Instructions
Combine the sugar and butter; cream until fluffy. Add eggs, one at a time, mixing well after each addition. Combine dry ingredients and add to creamed mixture alternately with sour cream, beating well after each addition. Stir in remaining ingredients. Pour into wellgreased and floured 10-inch Bundt or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until tests done.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)