On Jun 21, 5:36*pm, (Judy Haffner) wrote:
> Made this today and it smelled heavenly while it was baking. Hubby and I
> couldn't wait for it to cool, so cut into it while it was still warm,
> and we thought it was yummy! All the flavors blend harmoniously
> together.
>
> Apricot Brandy Pound Cake
>
> 1 cup butter, softened
> 2-1/2 cups sugar
> 6 large eggs
> 1 tsp. vanilla
> 1 tsp. EACH orange and rum extracts
> 1 tsp. almond extract
> 1/2 tsp. lemon extract
> 3 cups cake flour, sifted
> 1/4 tsp. baking soda
> 1/2 tsp. salt (I cut in half)
> 1 cup sour cream
> 1/2 cup apricot brandy
>
> Cream butter, gradually add sugar and beat until light. Beat in eggs,
> one at a time, beating well after each. Add flavoring and beat in. Sift
> cake flour together with soda and salt and add to creamed mixture
> alternately with sour cream and brandy, beginning and ending with flour.
> Put in a greased/floured 10 inch bundt pan (I used a tube pan) and bake
> at 325º for 65 to 70 minutes, until tests done.
> Remove from pan in about 20 minutes. Does not need to be frosted.
> Enjoy!
>
> Judy

It seems like a lot of contrasting flavors to me, but otherwise it
sounds good! I personally would decide on 1 other flavor besides the
brandy...