Apricot Brandy Pound Cake III

• servings: 1 - 10 inch tube pan
• active time: 30 Min
• total time: 1 hour 15 minutes

Ingredients

**MIX TOGETHER**

389 grams all-purpose flour ( 3 cups )

1/4 teaspoon baking soda

1/2 teaspoon salt

**Combine**

1 cup sour cream

1/2 teaspoon rum flavored extract

1 teaspoon orange extract

1/4 teaspoon almond extract

1/2 teaspoon lemon extract

1 teaspoon vanilla extract

1/2 cup apricot brandy

**CREAM TOGETHER**

1 cup butter

637 grams white sugar ( 3 cups )

**BEAT IN**

6 eggs

Directions

PREHEAT: Bake to 325 degrees F. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Grease and flour a 10 inch tube pan. Bake middle rack

1.Mix together the flour, baking soda and salt. Set aside.

2. Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside.

3. In a large bowl, cream together the butter and sugar until light and fluffy.

4. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream flavorings mixture, stirring just until incorporated.

5. Pour batter into prepared pan.