Apricot Brandy Pound Cake - cooking recipe

Ingredients

1/2 lb. butter or margarine (at room temperature)
2 1/2 c. sugar
6 large eggs
1 c. light sour cream
1/2 c. apricot brandy or orange flavor liqueur
1 tsp. vanilla
1/2 tsp. lemon extract
1/4 tsp. almond extract
3 c. all-purpose flour
1/2 tsp. baking soda

Preparation

In a large bowl, beat butter until creamy.
Gradually add sugar, beating until mixture is light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add sour cream, brandy, vanilla and lemon and almond extracts; mix until well blended.
Mix flour and baking soda.
Gradually add to butter mixture, mixing until well blended.
Scrape batter into a well-buttered and floured 10-inch tube pan.
Bake at 325\u00b0 until toothpick inserted in thickest part comes out clean, 1 1/4 to 1 1/2 hours.
Set pan on a rack for about 10 minuets.
At top of pan, run a knife between cake and rim.
Invert onto rack; cool. Serves 16 to 18.