Apricot Brandy Pound Cake

• 1 cup butter or 1 cup 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

1. Cream butter; gradually add sugar, beating until mixture is light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking soda, and salt; mix well.
4. Combine sour cream, brandy, and flavorings.
5. Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
6. Pour batter into a greased and floured 10-inch tube pan.
7. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
8. Cool in pan 10-15 minutes; remove from pan, and cool completely.

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

Taken from www.food.com/recipe/apricot-brandy-pound-cake-29928 (may not work)