Recipe - Apricot Brandy Pound Cake

Lisa Crawley tspn00b
1 cup Butter; softened
3 cup Sugar
6 Eggs
8 ounce Sour cream
One half cup Apricot brandy
1 teaspoon Orange extract
1 teaspoon Vanilla
One half teaspoon Rum flavoring
One fourth teaspoon Almond extract
3 cup Flour
One fourth teaspoon Baking soda
One half teaspoon Salt

Cream butter; gradually add sugar, beating well at med. speed of an
electric mixer. Add eggs, one at a time, beating after each addition.
Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire
whisk. Combine flour, baking soda, and salt; stir well. Add to creamed
mixture alternately with sour cream mixture, beginning and ending with
flour mixture. Pour batter into a greased and floured 10" tube pan. Bake at
325 for 1 hr. and 45 min. or until a wooden pick inserted comes out clean.
Let cake cool in pan 10 min.; remove from pan, and let cool completely on a
wire rack. Yield: One10" cake.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini