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Apricot Brandy Pound Cake

December 2, 2011

I tried this recipe out for the first time with my mother-in-law’s Baptist Sunday school group.  But before I served it, I disclosed that it had real apricot brandy in it and was disclosing that fact because I was sensitive to their religious beliefs.  The group was silent for a few seconds until one lady piped up, “we aren’t THAT Baptist!” They loved it and I hope you do too!

Apricot Brandy Pound Cake

If possible, use all natural extracts – they taste better than imitation

3 cups sugar

1 cup butter

6 eggs

3 cups flour

¼ tsp. baking soda

½ tsp. salt

½ tsp. rum flavoring

1 tsp. almond extract

1 tsp. orange extract

½ tsp. lemon extract

1 tsp. Mexican vanilla extract

½ cup apricot brandy

1 cup sour cream

Grease and flour the bottom/sides of a large tube pan (bundt or angel is okay). Preheat oven to 325 degrees. Cream butter and sugar. Add eggs, one at a time, beating thoroughly after each. Sift together flour, baking soda and salt.

Combine sour cream, flavorings and brandy. Add alternately flour and sour cream mixtures to the sugar mixture. Mix just until blended. Pour into pan and bake for 70 minutes or until done; cake will be golden with splits in top.

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