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Apricot Brandy Pound Cake #2

Author/Submitted by:
Servings: 14
Categories: Cakes / Desserts

Ingredients:
    -JUDI M. PHELPS (BNVX05A)
1  c  Butter or margarine, softened
2 1/2  c  Sugar
6    Eggs
1  t  Vanilla
1  t  Orange extract
1  t  Rum extract
1/2  ts  Lemon extract
3  c  Cake flour, sifted
1/4  ts  Baking soda
1/2  ts  Salt
1  c  Sour cream
1/2  c  Apricot brandy

Directions:
Cream butter or margarine. Gradually add sugar and beat until light. Add eggs one at a time, beating thoroughly after each. Add flavorings, then sifted dry ingredients alternatively with sour cream and brandy. Blend well. Pour into geased 3-quart bundt pan and bake in preheated slow oven (325 degrees) about 1 hour and 15 minutes. Cool in pan on rack. Source: Women's Day Encylopedia of Cookery, Volume 3


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