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Ingredients
- 1 c. Butter
- 3 c. Sugar
- 6 x Large eggs
- 1 tsp Orange extract
- 1 tsp Almond extract
- 1/2 tsp Lemon extract
- 3 c. Flour
- 1/2 tsp Salt
- 1/4 tsp Baking soda
- 1 c. Lowfat sour cream
- 1/2 c. Apricot brandy
- 1 c. Sugar
- 1/2 c. Water
- 2 Tbsp. Apricot brandy
- 2 can Apricots, (18 ounce)
- 2 Tbsp. Apricot brandy
- 1 Tbsp. Cornstarch
Directions
- Cream butter and sugar till fluffy. Add in Large eggs, one at a time, blending well after each. Stir in extracts. Combine flour, salt and baking soda. Add in dry ingredients to creamed mix, alternating with lowfat sour cream and brandy. Bake in a greased 10-inch tube pan at 325 degrees for 1 hour or possibly till done. Combine 1 c. sugar 1/2 c. water in a saucepan. Bring to a boil an stir till thickened. Remove from heat and stir in brandy. Remove cake from pan and pour hot glaze over cake. Cold completely. Drain and chop apricots. Heat apricots in a small saucepan. Combine brandy and cornstarch. Stir in apricots and cook till thickened. Spoon topping over cake and serve with additional topping.
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