Apricot Brandy Pound Cake

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Ingredients:
• 1 c. butter, softened
• 2 1/2 c. sugar
• 6 eggs
• 1 tsp. vanilla
• 1 tsp. each orange & rum extracts
• 1 tsp. almond extract
• 1/2 tsp. lemon extract
• 3 c. cake flour, sifted
• 1/4 tsp. soda
• 1/2 tsp. salt
• 1 c. sour cream
• 1/2 c. apricot brandy

Directions:
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.