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The White Oak Inn
Apricot Pound Cake
Preheat oven to 325 degrees. Grease a bundt or tube pan. In a small bowl, combine the dried apricots and brandy; set aside. Mix together the flour, baking powder, and salt. In a larger bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the pureed apricots, sour cream, and vanilla. Fold in the flour mixture. Stir in the apricots and brandy.
Pour batter into prepared pan and bake for about 1-1/2 hours or until toothpick comes out clean. This cake is very moist and keeps well.
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