Apricot Brandy Pound Cake - cooking recipe

Ingredients

1 cup butter or 1 cup margarine, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton sour cream
1/2 cup apricot brandy
1 teaspoon orange extract
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon rum extract
1/4 teaspoon almond extract

Preparation

Cream butter; gradually add sugar, beating until mixture is light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking soda, and salt; mix well.
Combine sour cream, brandy, and flavorings.
Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
Cool in pan 10-15 minutes; remove from pan, and cool completely.