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Apricot Brandy Pound Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Fruits Bundt

Amount Measure Ingredient -- Preparation Method
1 cup Butter -- softened
3 cups Sugar
6 Eggs
8 ounces Sour cream
1/2 cup Apricot brandy
1 teaspoon Orange extract
1 teaspoon Vanilla
1/2 teaspoon Rum flavoring
1/4 teaspoon Almond extract
3 cups Flour
1/4 teaspoon Baking soda

1/2 teaspoon Salt

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 ingredients 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.