Ingredients:
- 1 c. butter, softened
- 2 1/2 c. sugar
- 6 eggs
- 1 tsp. vanilla
- 1 tsp. each orange & rum extracts
- 1 tsp. almond extract
- 1/2 tsp. lemon extract
- 3 c. cake flour, sifted
- 1/4 tsp. soda
- 1/2 tsp. salt
- 1 c. sour cream
- 1/2 c. apricot brandy
Instructions:
Cream butter, gradually add sugar and beat until light. Add eggs one at a time, beat thoroughly after each. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy. Blend well. Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes. Cool in pan on rack. Keeps very well, can be frozen which improves flavor.
