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Eastman Inn Apricot Brandy Pound Cake

by in Apr 2004
Eastman Inn Apricot Brandy Pound Cake
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Yield: 15 to 20 servings

This cake is delicious the first day, but absolutely wonderful on the second or third day--it lasts that long.

From the Eastman Inn, North Conway, NH

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  • 1 cup butter, room temperature
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup sour cream
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon rum extract
  • 1/4 teaspoon almond extract
  • 1/2 cup apricot brandy
  • Confectioners' sugar


Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan.

In a bowl, cream butter and sugar together. Add eggs, one at a time, beating well after each addition. In a separate bowl, stir flour, salt, and baking soda. In a third bowl, combine sour cream, extracts, and brandy. Alternately add the flour mixture and the sour cream mixture to the butter mixture, beginning and ending with the flour. Blend well. Pour into the prepared pan.

Bake 80 to 90 minutes, until the cake pulls slightly from the sides of the pan. Cool in the pan 30 minutes. Carefully invert the cake onto a rack, turn right side up, and cool completely before slicing. Dust the cooled cake with confectioners' sugar.
Updated Wednesday, March 3rd, 2004

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