Apricot Brandy Pound Cake

• 1 c. butter, softened
• 2-1/2 c. sugar
• 6 eggs
• 1 tsp. vanilla
• 1 tsp. each orange & rum extracts
• 1 tsp. almond extract
• 1/2 tsp. lemon extract
• 3 c. cake flour, sifted
• 1/4 tsp. soda
• 1/2 tsp. salt
• 1 c. sour cream
• 1/2 c. apricot brandy

Directions :

1. Cream butter, gradually add sugar and beat until light.
2. Add eggs one at a time, beat thoroughly after each.
3. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy.
4. Blend well.
5. Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes.
6. Cool in pan on rack.
7. Keeps very well, can be frozen which improves flavor.

• 1 c. butter, softened
• 2-1/2 c. sugar
• 6 eggs
• 1 tsp. vanilla
• 1 tsp. each orange & rum extracts
• 1 tsp. almond extract
• 1/2 tsp. lemon extract
• 3 c. cake flour, sifted
• 1/4 tsp. soda
• 1/2 tsp. salt
• 1 c. sour cream
• 1/2 c. apricot brandy

Directions :

1. Cream butter, gradually add sugar and beat until light.
2. Add eggs one at a time, beat thoroughly after each.
3. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy.
4. Blend well.
5. Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes.
6. Cool in pan on rack.
7. Keeps very well, can be frozen which improves flavor.