Apricot Brandy Pound Cake Recipe

Ingredients

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

Directions:

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.