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Apricot Brandy Pound Cake III

Reviewed: Dec. 5, 2011
My family has made this cake for decades; the recipe from my grandmother is exactly the same except for 1/2 tsp. almond extract and baking 80 minutes instead of 60. The real key to this recipe is aging: take the finished cake, once cool, and wrap it in a tea towel dipped in apricot brandy. Place the wrapped cake in an air-tight container and store in a cool, dry place for 2-3 weeks.
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