Apricot Brandy Pound Cake

Southern Living; Christmas holiday favorite.

• Ready In: 1 hr 40 mins
• Serves: 10

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

Directions

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