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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|Serving Size: 1 Serving (4826g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3346 (22%)|
|Amt Per Serving||% DV|
|Total Fat 371.8g||496 %|
|Saturated Fat 183.7g||918 %|
|Monounsaturated Fat 114g|
|Polyunsanturated Fat 30.7g|
|Cholesterol 6922.8mg||2130 %|
|Sodium 3884.3mg||134 %|
|Potassium 2896.1mg||76 %|
|Total Carbohydrate 2766.5g||814 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 2753.4g|
|Protein 241.2g||345 %|
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Calories per serving: 15075
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