Apricot Brandy Pound Cake

• 1 c. margarine
• 3 c. sugar
• 6 eggs
• 3 c. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. soda
• 1 c. sour cream
• 1/2 tsp. lemon extract
• 1 tsp. orange extract
• 1/2 tsp. almond extract
• 1/2 tsp. rum extract
• 1 tsp. vanilla
• 1 c. apricot brandy

1. Cream margarine until light.
2. Add the sugar in thirds.
3. Cream again until light and fluffy.
4. Add eggs, one at a time, beating well after each one.
5. Beat for another 3 minutes after the last egg is added. Sift flour, salt and soda together.
6. Combine the sour cream and extracts.
7. Add flour mixture and sour cream alternately to the batter.
8. Blend well.
9. Fold in apricot brandy. Bake in a well-greased and floured Bundt or tube cake pan at 375u0b0 for 70 minutes or until done.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453337 (may not work)