Apricot Brandy Pound Cake

• 1 cup butter, softened
• 2 12 cups sugar
• 6 eggs
• 1 teaspoon vanilla
• 1 teaspoon orange extract
• 1 teaspoon rum extract
• 1 teaspoon almond extract
• 12 teaspoon lemon extract
• 3 cups cake flour, sifted
• 14 teaspoon baking soda
• 12 teaspoon salt
• 1 cup sour cream
• 12 cup apricot brandy

1. Cream butter, gradually add sugar and beat until light.
2. Add eggs one at a time, beat thoroughly after each.
3. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy.
4. 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.
5. Cool in pan on rack.
6. Keeps very well, can be frozen which improves flavor.

butter, sugar, eggs, vanilla, orange extract, rum, almond, lemon, cake flour, baking soda, salt, sour cream, apricot brandy

Taken from www.food.com/recipe/apricot-brandy-pound-cake-44557 (may not work)