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