Apricot Brandy Pound Cake

Ingredients

• 1 cup butter or margarine, softened
• 3 cups sugar
• 6 eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

• 1 (8 ounce) carton sour cream
• 1/2 cup apricot brandy
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/2 teaspoon rum extract
• 1/4 teaspoon almond extract

Directions

1. 1

   Cream butter; gradually add sugar, beating until mixture is light and fluffy.

2. 2

   Add eggs, one at a time, beating well after each addition.

3. 3

   Combine flour, baking soda, and salt; mix well.

4. 4

   Combine sour cream, brandy, and flavorings.

5. 5

   Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.

6. 6

   Pour batter into a greased and floured 10-inch tube pan.

7. 7

   Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.

8. 8

   Cool in pan 10-15 minutes; remove from pan, and cool completely.