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1 c. butter or margarine, softened
3 c. sugar
6 eggs
8 oz. sour cream
1/2 c. apricot brandy
1 tsp. orange extract
1 tsp. vanilla extract
1/2 tsp. lemon extract
1/2 tsp. rum flavoring
1/4 tsp. almond extract
3 c. flour
1/4 tsp. baking soda
1/2 tsp. salt

Cream butter; gradually add sugar, beating well at medium speed with
an electric mixer. Add eggs, one at a time, beating after each

Combine sour cream and next 6 ingredients in a small bowl; stir with
a wire whisk. Combine flour, baking soda, and salt; stir well.
Add to creamed mixture, alternating with sour cream mixture,
beginning and ending with flour mixture. Pour batter into a
greased and floured 10" tube pan. Bake at 325 for 1 hour and 45
minutes or until a wooden pick inserted in center of cake comes out
clean. Let cake cool completely on wire rack.

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