Title: Apricot Brandy Pound Cake
Categories: Blank
Yield: 4 Servings

1	c	Butter -- softened
2 1/2	c	Sugar
6		Eggs
1	ts	Vanilla
1	ts	Each orange & rum extracts
1	ts	Almond extract
1/2	ts	Lemon extract
3	c	Cake flour -- sifted
1/4	ts	Soda
1/2	ts	Salt
1	c	Sour cream
1/2	c	Apricot brandy

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

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