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.