Apricot Brandy Pound Cake II Tasty Recipes

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Apricot Brandy Pound Cake II

"It's Just Great. But I ought to alert you if you are attempting to shed pounds, do not consume this cake. Calories, Calories, Calories! Delicious, Delicious, Delicious!"

Ingredients :

3 cups white sugar
three cups all-purpose flour
half teaspoon salt
1/4 teaspoon baking soda
half cup apricot brandy
1 cup sour cream
1 cup butter
6 eggs
1 teaspoon almond extract
1 teaspoon orange extract
1 teaspoon lemon extract

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven 325 ranges F (one hundred sixty five stages C). Grease and gently flour a 12-cup bundt pan.
In a mixing bowl, integrate sugar, flour, baking soda, salt, brandy, butter or margarine, bitter cream, eggs, and extracts. Mix all components with electric mixer, scraping sides of bowl now and again. Pour batter into organized pan.
Bake for 80 minutes. Cool for 20 mins, and take away cake from pan. Cool completely.

Notes :

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