Apricot Brandy Pound Cake #1

-Lisa Crawley tspn00b 1 c Butter; softened

3 c Sugar

6 Eggs

8 oz Sour cream

1/2 c Apricot brandy

1 ts Orange extract

1 ts Vanilla

1/2 ts Rum flavoring

1/4 ts Almond extract

3 c Flour

1/4 ts Baking soda

1/2 ts 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