Apricot Brandy Pound Cake - cooking recipe

Ingredients

1 c. butter or margarine, softened
2 1/2 c. sugar
6 eggs
1 tsp. each vanilla and orange extract
1/2 tsp. lemon extract
3 c. sifted cake flour
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy

Preparation

Cream the butter.
Gradually add sugar and beat until light. Add eggs, one at a time, beating after each. Add flavorings, then sift dry ingredients alternately with sour cream and brandy. Blend well.
Put into 3-quart mold and bake in slow oven at 325\u00b0 for about 1 hour and 15 minutes.
Cool in pan on rack. Delicious!