APRICOT BRANDY POUND CAKE

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Apricot Brandy Pound Cake image

Categories     Citrus     Cake     Dessert     Bake

Number Of Ingredients 13

2 sticks Butter, salted and room temp
3 cups Sugar
6 pieces Eggs, at room temp
3 cups Flour
1/2 teaspoon Salt
1/4 teaspoon Baking soda
8 ounces Sour Cream, not reduced fat
1/4 teaspoon Real Rum Extract
1 teaspoon Real Vanilla Extract
1/2 teaspoon Real Lemon Extract
1 teaspoon Real Orange Extract
1/4 teaspoon Real Almond Extract
1/2 cup Apricot Brandy

Steps:

  • Grease and flour tube or bundt pan.
  • Cream butter and sugar well.
  • Add eggs, 1 at a time, beating well after each addition.
  • Sift together all dry ingredients (flour, salt and baking powder) in a bowl.
  • Combine sour cream, extracts and brandy in a separate bowl; mix well.
  • Alternately add dry ingredients and liquid ingredients to egg mixture.
  • Bake at 325 degrees for 70 to 90 minutes. Use toothpick to check for doneness.
  • Cool before removing from pan.

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