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MAYBELLE SMITHâ€™S APRICOT BRANDY POUND CAKE
Contributed by: Becky Smith
3 cups sugar
1 cup butter-flavored shortening
1 tsp. orange extract
1 tsp. lemon extract
1 tsp. almond extract
31â�„2 cups White Lily all-purpose flour
1â�„2 tsp. salt
1â�„4 tsp. baking powder
1â�„2 cup sour cream
1â�„2 cup apricot brandy or nectar
Preheat oven to 325 degrees. Grease and flour a tube pan.
Cream sugar and shortening. Add eggs one at a time and blend. Add flavorings.
Sift flour with salt and baking powder and add to sugar mixture. Add sour cream and brandy. Mix well. Pour into pan. Bake 1 hour 25 minutes or until toothpick inserted in center comes out clean.
(This recipe was contributed as part of a "Cook of the Week" feature.)