Apricot Brandy Pound Cake

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



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.