Apricot Brandy Pound Cake III

Ingredients

• 3 cups sifted all-purpose flour
• 0.25 teaspoons baking soda
• 0.5 teaspoons salt
• 1 cup sour cream
• 0.5 teaspoons rum flavored extract
• 1 teaspoon orange extract
• 0.25 teaspoons almond extract
• 0.5 teaspoons lemon extract
• 1 teaspoon vanilla extract
• 0.5 cups apricot brandy
• 1 cup butter
• 3 cups white sugar
• 6 eggs

Instructions

1. 1

   Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.

2. 2

   Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.

3. 3

   Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.