Apricot Brandy Pound Cake #2

-JUDI M. PHELPS (BNVX05A) 1 c Butter or margarine;softened

2 1/2 c Sugar

6 Eggs

1 ts Vanilla

1 ts Orange extract

1 ts Rum extract

1/2 ts Lemon extract

3 c Cake flour; sifted

1/4 ts Baking soda

1/2 ts Salt

1 c Sour cream

1/2 c Apricot brandy

Cream butter or margarine. Gradually add sugar and beat until light. Add eggs one at a time, beating thoroughly after each. Add flavorings, then sifted dry ingredients alternatively with sour cream and brandy. Blend well. Pour into geased 3-quart bundt pan and bake in preheated slow oven (325 degrees) about 1 hour and 15 minutes. Cool in pan on rack. Source: Women`s Day Encylopedia of Cookery, Volume 3