Title: Apricot sc pound cake
 Categories: C, A, K, E
      Yield: 10 Servings
 
           RAMONA WACHTER
 
  2 c sugar 1 c unsalted butter (2 sticks) 6 X eggs 3 c flour 1/4 t.
  baking soda 1/2 t. salt 1 c sour cream (8 oz. pkg.) 1/2 t. rum flavor
  1 t. each orange and vanilla flavors 1/4 t. almond flavor 1/2 c
  apricot brandy
  
   Cream together butter and sugar until light and fluffy. Then add the
  eggs one at a time, beating with each addition.Sift together flour,
  baking soda and salt>>>>>> Add flour along with the sour cream, mix
  till blended. Carefully stir in the flavorings of rum, orange,
  vanilla, almond along with the apricot brandy. Spoon into a geased
  tube pan and bake till it tests done.  Allow cake to cool in pan
  before inverting to remove it. 350 degrees--1 hour or till tests done
  Know you will enjoy this one!
                                  Mona/Ill.