The All Things Southern Kitchen

[Shellie R. Tomlinson]

Hello folks, in an effort to recapture the best of the All Things Southern message board, I offer you the All Things Southern kitchen. Have a seat at the kitchen table and share a recipe or try a favorite from a friend's post. Good food, good friends, good fellowship. I love it!

[Laura Beth DeHority]

Tonight, I'm baking my Apricot Brandy Pound Cake from Tidewater on the Half Shell (Junior League of Norfolk-Virginia Beach)

Cream 1/2 lb. softened butter and 3 cups sugar; add 6 eggs (one at a time) and beat well after each addition

Sift together 3 c. flour; 1/2 t. salt and 1/4 t. baking powder

Combine 1 c. sour cream, 1 t. orange extract, 1 t. vanilla extract, 1/2 t. lemon extract, 1/2 t. rum extract, 1/4 t. almond extract and 1/2 c. apricot Brandy. (Give this bowl to a hyperactive child to lick and it will quiet them right down)

Alternate adding flour mixture and sour cream mixture to the butter mixture. Blend well

Bake at 325 for 80-90 minutes

Dust cooled cake with confectioners sugar.

Cake is at its best after a few days.