Brandy Rum Cake
Ingredients
Instructions
- Heat oven to 375°.
- Thoroughly butter a 12 cup Bundt pan. Mix flour, salt and baking soda in a large bowl.
- In another bowl beat butter and sugar with electric mixer 5 to 8 minutes, until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla, rum and lemon.
- With mixer at low speed add flour, about 1/4 cup at a time, alternating with the sour cream and apricot brandy.
- Scrape into prepared pan and smooth the batter. Bake 1 hour and 15 minutes.
- Place pan on wire rack to cool completely.
- Slice thin to serve.
- Should have 26 slices.
Nutrition & Diet Analysis (per serving)
336
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).