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Apricot Brandy Cake

1 cup butter
3 cups sugar
6 eggs
1 teaspoon orange extract
1 teaspoon almond extract
1/2 teaspoon lemon extract
3 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1/2 cup apricot brandy
1 cup sugar
1/2 cup water
2 tablespoons apricot brandy
2 cans apricots, (18 oz)
2 tablespoons apricot brandy
1 tablespoon cornstarch

Cream butter and sugar until fluffy. Add eggs, one at a time,
blending well after each. Stir in extracts. Combine flour, salt
and baking soda. Add dry ingredients to creamed mixture, alternating
with sour cream and brandy. Bake in a greased 10-inch tube pan at
325 degrees for 1 hour or until done. Combine 1 cup sugar 1/2 cup
water in a saucepan. Bring to a boil an stir until thickened.
Remove from heat and stir in brandy. Remove cake from pan and pour
warm glaze over cake. Cool completely. Drain and chop apricots.
Heat apricots in a small saucepan. Combine brandy and cornstarch.
Stir in apricots and cook until thickened. Spoon topping over cake
and serve with additional topping.


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