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Apricot Brandy Cake Recipe

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This recipe for Apricot Brandy Cake, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charlotte Observer
Added: Monday, December 10, 2007


2 sticks butter
3 c. sugar
6 eggs
3 c. all-purpose flour
1/4 tsp. soda
pinch of salt
1 c. sour cream
1/2 tsp rum flavoring
1 tsp. orange flavoring
1/4 tsp almond flavoring
1/2 tsp. vanilla flavoring
1/2 c. apricot brandy

3/4 c. apricot preserves
1 tbsp. orange juice
1/2 pint heavy cream, whipped

Cream butter and sugar. Add eggs, one at a time. Mix flour soda and salt and add a little at a time alternating with sour cream. Add remaining ingredients and mix well. Pour into large greased and floured bundt pan. Bake at 325 for 80 to 90 minutes or until cake tests done. Cool for about 10 minutes before removing from pan. Place on serving plate. Dust with confectioners' sugar or brush with the following glaze.

Apricot Glaze: Heat preserves in small saucepan over low heat. Stir on orange juice, then strain mixture. Brush over top and sides of cake. Cut cake into wedges to serve, then pass whipping cream for guests to spoon over cake.




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