Apricot Brandy Pound Cake - cooking recipe

Ingredients

1 c. butter or margarine, softened
2 1/2 c. sugar
1 tsp. each: vanilla, orange and rum extracts
1/2 tsp. lemon extract
6 eggs
3 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1 c. dairy sour cream
1/2 c. apricot brandy

Preparation

Cream butter; gradually add sugar and flavorings.
Beat until light.
Add eggs one at a time, beating thoroughly after each. Add sifted dry ingredients alternating with sour cream and brandy. Blend well.
Put in greased 3-quart Bundt or tube pan.
Bake at 325\u00b0 about 1 hour and 15 minutes.
Cool in pan on rack.
Store in airtight container.