Apricot Brandy Pound Cake

• 1/2 lb. butter
• 3 c. sugar
• 6 eggs
• 3 c. flour
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 c. sour cream
• 1/2 tsp. rum flavoring
• 1 tsp. orange extract
• 1/4 tsp. almond extract
• 1/2 tsp. lemon extract
• 1 tsp. vanilla flavoring
• 1/2 c. apricot brandy

1. Preheat oven to 325u0b0.
2. Grease and flour a large tube pan or Bundt pan.
3. Cream butter and sugar.
4. Add eggs one at a time, beating thoroughly after each.
5. (If desired, add a little yellow food coloring.)
6. Sift together flour, baking soda and salt. Combine sour cream, flavoring, extracts and brandy.
7. Add alternately the flour and sour cream mixture to sugar mixture (flour first and flour last).
8. Mix until just blended.
9. Bake for 70 minutes or longer, until tested done.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211185 (may not work)