Instructions:

Orange Brandy Pound Cake

Dear Recipe Goldmine Friends,

This is the pound cake I made for my family with the "help" of my daughter the other day. She had a lot of fun with this recipe and added a couple of little "extras" (extra water and toothpicks) when I wasn't supervising her. She also took my orange zest and added it directly to my dry flour mixture. I honestly thought that she had ruined the cake but, fortunately I found the toothpicks and the other alterations didn't make a difference. This cake was quite tasty and if you make it (without my daughter's extras), I'm sure you'll like it too. Bye for now.

Regards,

Cookin' Dad

2 cups (4 sticks) margarine
3 cups granulated sugar
6 eggs
1 cup sour cream
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon brandy
2 tablespoons orange zest
1 tablespoon orange extract
2 tablespoons freshly squeezed orange juice

Glaze (optional)
1/2 cup freshly squeezed orange juice
2 cups powdered sugar

Preheat oven to 325 degrees F.

Sift dry ingredients together. Cream butter and sugar. Add eggs one at a time, beating well after each addition.

Next, add dry mixture and sour cream alternately, starting and ending with dry mixture. Please note that when it is time for your last flour addition, batter may be very thick and you may have to mix by hand.

Lastly, stir in orange juice, orange zest, orange extract and brandy. Pour batter into greased and floured standard Bundt pan. Bake at 325 degrees F for about 1 hour 15 minutes. Be careful not to over-bake! Glaze cake after it has cooled.