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Apricot Brandy Pound Cake Recipe

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

Joyce Chambers
Added: Sunday, January 15, 2006


3 cups sugar
2 sticks butter or margarine
6 eggs
3 cups flour
1/4 tsp. baking soda
Pinch of salt
1 cup sour cream
1/2 tsp rum flavoring
1 tsp orange flavoring
1/4 tsp almnd flavoring
1/2 tsp lemon flavoring
1 tsp vanilla flavoring
1/2 cup apricot brandy

Cream butter and sugar in mixer. Add eggs, one at a time. Add flour alternately with sour cream. Add remaining ingredients. Mix well. Bake in a tube pan 1 hour and 20 minutes at 325 degrees. Do not open oven until cake has baked at least 1 hour.




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