• 2 Sticks Butter
  
• 3 cups sugar
• 6 eggs
• 3 cups flour
• 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 cup sour cream
• 1/2 tsp. Rum extract
• 1/2 tsp. lemon extract
• 1/4 tsp. almond extract
• 1 tsp. orange extract
• 1 tsp. vanilla extract
• 1/2 cup Apricot Brandy

PREPARATION

Cream butter and sugar. Add eggs, one at a time.

Sift dry ingredients.

Add to butter and sugar mixing alternately with sour cream; beat well.

Mix extracts and brandy together. Add to batter.

Bake at 350 degrees for 60 to 75 minutes in a well greased bundt pan or 10 inch tube pan.

Dust with confectioner sugar after the cake has cooled.

You can drizzle more brandy on top.

Wait until cake is cool before removing from the pan.*

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