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Apricot Brandy Pound Cake #1

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

Ingredients:
    -Lisa Crawley tspn00b
1  c  Butter, softened
3  c  Sugar
6    Eggs
8  oz  Sour cream
1/2  c  Apricot brandy
1  t  Orange extract
1  t  Vanilla
1/2  ts  Rum flavoring
1/4  ts  Almond extract
3  c  Flour
1/4  ts  Baking soda
1/2  ts  Salt

Directions:
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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