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    Apricot Brandy Pound Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 cup of butter, softened
    2 1/2 cups of sugar
    6 eggs
    1 teaspoon of vanilla
    1 teaspoon of orange extract
    1 teaspoon of rum extract
    1 teaspoon of almond extract
    1/2 teaspoon of lemon extract
    3 cups of cake flour, sifted
    1/4 teaspoon of soda
    1/2 teaspoon of salt
    1 cup of sour cream
    1/2 cup of apricot brandy

    Cream the butter, gradually add sugar and beat until light. Add eggs one at a time, beat thoroughly after each. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy. Blend well. Put in greased and floured 3 quart bundt pan and bake in slow oven at 325ºF. about 1 hour and 15 minutes. Cool in pan on rack. Keeps very well, can be frozen which improves flavor.

    Recipe




 

 

 


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