Apricot Brandy Pound Cake #1



	Apricot Brandy Pound Cake #1 cakes, desserts, fruits, bundt 1 cup butter; softened 3 cup sugar 6 eggs 8 oz sour cream 1/2 cup apricot brandy 1 teaspoon orange extract 1 teaspoon vanilla 1/2 teaspoon rum flavoring 1/4 teaspoon almond extract 3 cup flour 1/4 teaspoon baking soda 1/2 teaspoon salt Cream butter; gradually add sugar, beating well at med. speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire whisk. Combine flour, baking soda, and salt; stir well. Add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Pour batter into a greased and floured 10" tube pan. Bake at 325 for 1 hr. and 45 min. or until a wooden pick inserted comes out clean. Let cake cool in pan 10 min.; remove from pan, and let cool completely on a wire rack. Yield: One-10" cake.