Apricot Brandy Pound Cake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 15 |
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A real Suprise. Always a treat. best if aged two days or so. Ingredients:
3 cups sugar |
1 cup margarine |
6 eggs |
3 cups flour |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream |
1/2 cup apricot brandy |
1 teaspoon orange extract |
1 teaspoon pure vanilla extract |
1/2 teaspoon rum extract |
1/2 teaspoon lemon extract |
1/2 teaspoon almond extract |
Directions:
1. Grease and flour a very large tube pan.
2. Cream together sugar and butter add eggs one at a time.
3. Mix dry things and set aside.
4. Mix sour cream and all flavorings and brandy.
5. Alternately add dry and wet to sugar mix.
6. Mix until well blended then pour into pan and bake at 325 for 70 minutes.
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