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Apricot Rum Pound Cake

3 cups granulated sugar
1 cup butter
7 large eggs
1 cup sour cream
1/2 cup apricot Brandy
1/2 teaspoon rum extract
1/2 teaspoon almond extract
1/2 teaspoon lemon extract
1 teaspoon orange extract
1 teaspoon vanilla extract
3 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda

Cream butter; add sugar and cream together until very light and fluffy. Add eggs, one at a time, beating well after each addition, but do not over-beat or it will cause a dry cake. Mix together sour cream, apricot Brandy, rum, almond, lemon, orange and vanilla extracts.

In a separate bowl, mix together the flour, salt and baking soda. Add dry ingredients to the sour cream mixture alternately, beginning and ending with flour. Combine all ingredients and mix on lowest setting of mixer to just blend. Bake in greased and floured angel food cake pan. Bake for 70 to 80 minutes at 325 degrees F. Cool on rack and tip out while still warm.

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