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Recipe Name: Apricot Brandy Pound Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
LISA CRAWLEY TSPN00B
1 Cup(s) Butter, softened
3 Cup(s) Sugar
6 Eggs
8 Ounce(s) Sour cream
1/2 Cup(s) Apricot Brandy
1 Teaspoon(s) Orange extract
1 Teaspoon(s) Vanilla
1/2 Teaspoon(s) Rum flavoring
1/4 Teaspoon(s) Almond extract
3 Cup(s) Flour
1/4 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
Directions:
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 ingred. 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6195
Calories From Fat: 2301
Total Fat: 261.1g
Cholesterol: 1722mg
Sodium: 2123.7mg
Potassium: 1208mg
Carbohydrates: 895.4g
Fiber: 10.1g
Sugar: 608.1g
Protein: 83g


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