Saturday, January 23, 2010

Apricot Brandy Bread

I love any kind of fruit--the color, the fragrance, the taste. All the nuances of fruity flavors in this yummy bread, from the different extracts, plus the apricot brandy, makes this recipe special, special, special! Don't get those artificial flavorings. The difference is marked. And you have got to try this toasted! It is out-of-this-world delicious. I used to make it a lot at Christmas time and give it as a gift. Makes 1 large, plus 3 small loaves. Experiment with your size pans and don't overfill them.

1 c butter
3 c sugar
6 eggs
3 c flour
¼ t baking soda
½ t salt
1 c sour cream
½ t rum extract
1 t orange extract
¼ t almond extract
½ t lemon extract
1 t vanilla
½ c apricot brandy

Grease and flour bottom of loaf pan (9 x 5) or 4 small loaf pans. Cream butter and sugar. Add eggs one at a time. Mix the dry ingredients and stir into the 1st mixture. Add the moist ingredients. Bake at 325° for 55-60 minutes for the small loaves or 1 hour and 10 minutes for the large loaf.
Small pan size is 7 ¾ x 3⅝ x 2 ¼. Fill pan ⅔ full.
Take out of the pans while it is still warm!

Joy to me,

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