Ingredients
3
cups Gold Medal™ all-purpose flour
3
cups granulated sugar
1 1/2
cups butter or margarine, softened
1/2
cup sour cream
1/2
cup apricot brandy or apricot nectar
1
teaspoon almond extract
1/2
teaspoon salt
1/2
teaspoon baking powder
6
eggs
1
tablespoon powdered sugar, if desired
Preparation
Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.
