Serve as-is ~ with powdered sugar ~ with a drizzled glaze ~ with whipped cream and berries **
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CELESTIAL POUND CAKE
1/3 cup apricot brandy
1 tsp pure vanilla extract
1 tsp orange extract
1/2 tsp EACH lemon AND rum AND almond extracts
3 cups CAKE flour (sifted or whisked)
1/2 tsp baking soda
pinch salt
1 cup sour cream
1 cup unsalted butter, room temp
3 cups sugar
5 eggs, room temp
Combine brandy and extracts; set aside. Whisk flour with baking soda & salt. Cream butter and sugar in large bowl; beat in eggs, one at a time (beating well after each one). Add whisked dry ingredients in three portions, alternating with sour cream. Blend in flavorings and pour into greased/sprayed 10” bundt or tube pan.
Bake about 1 hour and 20 minutes, in preheated 325 oven. Cool on rack for 5 minutes. Can dust with powdered sugar or lightly drizzle with a simple glaze.
Suggested glaze: start with 3/4 cup powdered sugar, whisking in liquid (brandy, juice, water, etc) about 1 tsp at a time until smooth, drizzling consistency.