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Apricot Brandy Pound Cake

1 cup butter
3 cups granulated sugar
6 eggs
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 teaspoon rum flavoring
1 teaspoon orange flavoring
1/4 teaspoon almond flavoring
1/2 teaspoon lemon flavoring
1 teaspoon vanilla extract
1/2 cup apricot brandy

Grease and flour one (10-inch) tube pan. Preheat oven to 325 degrees F.

Cream together butter and sugar until very light and fluffy. Add eggs 1 at a time, beating thoroughly after each.

Sift together dry ingredients. Combine sour cream, flavorings and brandy. Add dry ingredients alternately with sour cream mixture. Pour into prepared pan. Bake for 70 minutes or until done. Remove from oven and cool. This freezes well.

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