Apricot Brandy Pound Cake
"Make a classic cake you can serve every which way--plain, with fruit or whipped cream, toasted, or cut into squares for dipping in fondue...."
INGREDIENTS
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3 cups Gold Medal® all-purpose flour
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3 cups granulated sugar
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1 1/2 cups butter or margarine, softened
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1/2 cup sour cream
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1/2 cup apricot brandy or apricot nectar
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1 teaspoon almond extract
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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6 eggs
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1 tablespoon powdered sugar, if desired
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