Apricot brandy pound cake #2

Yield: 14 servings

Measure Ingredient
1 cup Butter or margarine;softened
2½ cup Sugar
6 Eggs
1 teaspoon Vanilla
1 teaspoon Orange extract
1 teaspoon Rum extract
½ teaspoon Lemon extract
3 cups Cake flour; sifted
¼ teaspoon Baking soda
½ teaspoon Salt
1 cup Sour cream
½ cup Apricot brandy

Cream butter or margarine. Gradually add sugar and beat until light.

Add eggs one at a time, beating thoroughly after each. Add flavorings, then sifted dry ingredients alternatively with sour cream and brandy. Blend well. Pour into geased 3-quart bundt pan and bake in preheated slow oven (325 degrees) about 1 hour and 15 minutes.

Cool in pan on rack. Source: Women's Day Encylopedia of Cookery, Volume 3

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