Peach Cake With Apricot & Vanilla Glaze

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
374
FAT
47%
CHOL
42%
SOD
24%

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Ingredients for 8 servings

1/4 cup apricot jelly

2 large eggs, at room temperature

1/2 tsp. table salt

2 tsp. brandy

2/3 cup whole milk

1-1/2 tsp. baking powder

1/4 lb. (1/2 cup) unsalted butter, at room temperature

6-3/4 oz. (1-1/2 cups) allpurpose flour

1/2 vanilla bean or 1-1/4 tsp. pure vanilla extract

1 cup plus 2 tsp. granulated sugar

2 firm but ripe peaches (about 5 oz. each), pitted and sliced about 1/16 inch thick

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