Apricot Brandy Pound Cake

• 1/2 lb. butter or margarine (at room temperature)
• 2 1/2 c. sugar
• 6 large eggs
• 1 c. light sour cream
• 1/2 c. apricot brandy or orange flavor liqueur
• 1 tsp. vanilla
• 1/2 tsp. lemon extract
• 1/4 tsp. almond extract
• 3 c. all-purpose flour
• 1/2 tsp. baking soda

1. In a large bowl, beat butter until creamy.
2. Gradually add sugar, beating until mixture is light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Add sour cream, brandy, vanilla and lemon and almond extracts; mix until well blended.
5. Mix flour and baking soda.
6. Gradually add to butter mixture, mixing until well blended.
7. Scrape batter into a well-buttered and floured 10-inch tube pan.
8. Bake at 325u0b0 until toothpick inserted in thickest part comes out clean, 1 1/4 to 1 1/2 hours.
9. Set pan on a rack for about 10 minuets.
10. At top of pan, run a knife between cake and rim.
11. Invert onto rack; cool. Serves 16 to 18.

butter, sugar, eggs, light sour cream, apricot brandy, vanilla, lemon extract, almond extract, allpurpose, baking soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252707 (may not work)