Apricot Brandy Pound Cake

Ingredients

• 1 c margarine
• 3 c sugar
• 6 eggs
• 3 c all-purpose flour
• 12 tsp salt
• 14 tsp soda
• 1 c sour cream
• 12 tsp lemon extract
• 1 tsp orange extract
• 12 tsp almond extract
• 12 tsp rum extract
• 1 tsp vanilla
• 1 c apricot brandy

Directions

1. Cream margarine until light
2. Add the sugar in thirds
3. Cream again until light and fluffy
4. Add eggs one at a time beating well after each one
5. Beat for another 3 minutes after the last egg is added Sift flour salt and soda together
6. Combine the sour cream and extracts
7. Add flour mixture and sour cream alternately to the batter
8. Blend well
9. Fold in apricot brandy Bake in a well-greased and floured Bundt or tube cake pan at 375 for 70 minutes or until done