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  Recipe Home » CakesDeserts » Apricot Brandy Pound Cake #1
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  Apricot Brandy Pound Cake #1
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 182
Ingredients:
-Lisa Crawley tspn00b
1 cup Butter, softened
3 cup Sugar
6 Eggs
8 oz Sour cream
1/2 cup Apricot brandy
1 tsp Orange extract
1 tsp Vanilla
1/2 tsp Rum flavoring
1/4 tsp Almond extract
3 cup Flour
1/4 tsp Baking soda
1/2 tsp Salt
Instructions:
Cream butter; gradually add sugar, beating well at med. speed of an
electric mixer. Add eggs, one at a time, beating after each addition.
Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire
whisk. Combine flour, baking soda, and salt; stir well. Add to
creamed mixture alternately with sour cream mixture, beginning and
ending with flour mixture. Pour batter into a greased and floured 10"
tube pan. Bake at 325 for 1 hr. and 45 min. or until a wooden pick
inserted comes out clean. Let cake cool in pan 10 min.; remove from
pan, and let cool completely on a wire rack. Yield: One-10" cake.
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