"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Apricot Brandy Cake Recipe

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

Contributor:  
Contributor:  

Added: Saturday, January 22, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter (2 sticks)
3 c. sugar
6 eggs
3 c. flour
1/4 tsp. soda
1 c. dairy sour cream
1/4 tsp. almond extract
1/2 tsp. rum extract
1 tsp. vanilla extract
1 tsp. orange extract
1/2 c. apricot brandy

Directions:
Directions:
Have all ingredients at room temperature. Cream butter and sugar well. Add eggs one at a time, beating well after each addition. Combine flour, soda, salt. Add to batter alternating with sour cream. Beat well. Add extracts and brandy. Pour into a well-greased large tube or bundt pan. Bake in a preheated 325 oven for 1 1/2 hrs. Cool for 10 to 15 minutes before inverting cake pan. When cool, decorate by sifting confectioners sugar over the top.

 

 

 

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