Ingredients
- 6 eggs
- 1 orange extract
- 1/2 lemon extract
- 500 gr sugar
- 375 gr cake flour
- 240 ml sour cream
- 230 gr butter
- 110 gr apricot brandy
- 5 gr rum extract
- 4 gr vanilla
- 1 gr baking soda
- 1 gr salt
Cream butter or margarine. Gradually add sugar and beat until light. Add eggs one at a time, beating thoroughly after each. Add flavorings, then sifted dry ingredients alternatively with sour cream and brandy. Blend well. Pour into geased 3 litre bundt pan and bake in preheated slow oven (325 degrees) about 1 hour and 15 minutes. Cool in pan on rack.
