This was given to me called an apricot brandy cake but perhaps it would be better named the essence cake with rum, orange, almond, lemon and vanilla essence included. Taste great though so who cares what it is called?
3 cups sifted (375g) plain flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 cup (250ml) sour cream
1/2 teaspoon rum flavoured essence
1 teaspoon orange essence
1/4 teaspoon almond essence
1/2 teaspoon lemon essence
1 teaspoon vanilla essence
1/2 cup (125ml) apricot brandy
3 cups (660g) white sugar
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Preheat oven to 165 degrees C. Grease and flour a 25cm ring tin.
Mix together the flour, bicarbonate of soda and salt. Set aside.
Combine the sour cream, rum flavouring, orange essence, almond essence, lemon essence, vanilla essence and apricot brandy. Set aside.
In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavourings mixture; stirring just until incorporated.
Pour batter into prepared bundt tin. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.