Apricot Brandy Pound Cake #2 Recipe
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Ingredients : Apricot Brandy Pound Cake #2 Recipe
-JUDI M. PHELPS (BNVX05A)
1 cup Butter or margarine, softened
2 1/2 cup Sugar
6 Eggs
1 tsp Vanilla
1 tsp Orange extract
1 tsp Rum extract
1/2 tsp Lemon extract
3 cup Cake flour, sifted
1/4 tsp Baking soda
1/2 tsp Salt
1 cup Sour cream
1/2 cup Apricot brandy
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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Cake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though ...