Apricot brandy pound cake #2

-JUDI M. PHELPS (BNVX05A)
      1 c  butter or margarine;softened
  2 1/2 c  Sugar
      6    Eggs
      1 ts vanilla
      1 ts Orange extract
      1 ts Rum extract
    1/2 ts Lemon extract
      3 c  Cake flour; sifted
    1/4 ts Baking soda
    1/2 ts Salt
      1 c  Sour cream
    1/2 c  Apricot brandy
 
  Cream butter or margarine. Gradually add sugar and beat until light.
  Add eggs one at a time, beating thoroughly after each. Add
  flavorings, then sifted dry ingredients alternatively with sour cream
  and brandy. Blend well.  Pour into geased 3-quart bundt pan and bake
  in preheated slow oven (325 degrees) about 1 hour and 15 minutes.
  Cool in pan on rack. Source: Women's Day Encylopedia of Cookery,
  Volume 3