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Recipe Name: Apricot Brandy Pound Cake 3 Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Cup(s) Sugar
2 Sticks real butter, not
6 Eggs
1/4 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
3 Cup(s) Flour
1 Cup(s) Sour cream
1 Teaspoon(s) Orange extract
1/4 Teaspoon(s) Almond extract, I
omitted...nut allergy
1/2 Teaspoon(s) Lemon extract
1 Teaspoon(s) Vanilla extract
1/2 Teaspoon(s) Rum extract
1/2 Cup(s) Apricot Brandy
2 Cup(s) Confectioners sugar
Grease and flour a large tube pan or 2 loaf pans. Preheat oven to 325
degrees. Cream butter and sugar, then add eggs, one at a time, beating
thoroughly after each addition. Sift together the flour, baking soda,
and salt. Combine sour cream, flavorings, and brandy. Alternately add
the flour and sour cream mixture to the sugar mixture, beginning and
ending with dry ingredients. Mix until well blended. Pour into
prepared pan or pans. Bake for about 70 minutes. A crack will usually
form in the center. Cool for about 30 minutes, then remove from pan
and cool completely. Dust with confectioners sugar, or glaze, if
desired. Glaze: Mix just enough brandy with the sugar to form a thin
mixture. Use a brush to cover the surface of the cake. Helpful hint:
I buy small paintbrushes when they are on sale, and use these for such
jobs. I put them in the dishwasher. When they get worn, I toss them
and get new ones. They are great for brushing on bbq sauce on grilled
meats, glazing cakes, and many other uses. Posted to EAT-L Digest 8
November 96 Date: Sat, 9 Nov 1996 13:53:08 EST From: "Sharon H.
Frye" <shfrye@PEN.K12.VA.US>

Nutrition (calculated from recipe ingredients)
Calories: 4572
Calories From Fat: 686
Total Fat: 77.6g
Cholesterol: 1235.6mg
Sodium: 2101.3mg
Potassium: 1158mg
Carbohydrates: 895.4g
Fiber: 10.1g
Sugar: 608.1g
Protein: 81.2g

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