Apricot brandy pound cake
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Apricot brandy pound cake
  Cakes    Bundt    Apricots  
Last updated 6/12/2012 1:04:47 AM. Recipe ID 29440. Report a problem with this recipe.
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      Title: Apricot brandy pound cake
 Categories: Cakes, Desserts, Fruits, Bundt
      Yield: 1 Servings
           -Lisa Crawley tspn00b
      1 c  Butter; softened
      3 c  Sugar
      6    Eggs
      8 oz Sour cream
    1/2 c  Apricot brandy
      1 ts Orange extract
      1 ts Vanilla
    1/2 ts Rum flavoring
    1/4 ts Almond extract
      3 c  Flour
    1/4 ts Baking soda
    1/2 ts Salt
  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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Recipe ID 29440 (Apr 03, 2005)

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