Apricot Brandy Pound Cake

• 1 c. butter or margarine
• 3 c. sugar
• 6 eggs
• 1 (8 oz.) carton sour cream
• 1 tsp. vanilla extract
• 1/2 tsp. lemon extract
• 1/2 c. apricot brandy
• 1 tsp. orange extract
• 1/2 tsp. rum flavoring
• 1/2 tsp. almond extract
• 3 c. all-purpose flour
• 1/4 tsp. baking soda
• 1/2 tsp. salt (optional)

1. Cream butter; gradually add sugar, beating well at medium speed of mixer.
2. Add eggs, one at a time, beating well after each addition.
3. Combine sour cream and next 6 ingredients in a small bowl.
4. Stir well.
5. Combine flour, baking soda and salt.
6. Stir well.
7. Add to creamed mixture alternating with sour cream mixture, beginning and ending with flour mixture.
8. Pour batter into a greased and floured 10-inch tube pan.
9. Bake at 325u0b0 for 1 hour and 45 minutes or until wooden pick inserted in center of cake comes out clean.
10. Let cake cool in pan 10 minutes.
11. Remove from pan and let cool completely on wire rack.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242522 (may not work)