Apricot Brandy Pound Cake


1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy


Cream butter, gradually add sugar and beat until light. Add eggs one at
a time, beat thoroughly after each. Add flavoring, then sifted dry
ingredients alternately with sour cream and brandy. Blend well. Put in
greased and floured 3 quart bundt pan and bake in slow oven at 325
degrees about 1 hour and 15 minutes. Cool in pan on rack. Keeps very
well, can be frozen which improves flavor.

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