Ingredients

1 C. butter softened
2 1/2 C. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange and 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

Cooking 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.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)