MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: APRICOT BRANDY POUND CAKE #1
  Categories: Cakes, Desserts, Fruits, Bundt
       Yield: 1 Servings
  
            -Lisa Crawley tspn00b
       1 c  Butter; softened
       3 c  Sugar
       6    Eggs
       8 oz Sour cream
     1/2 c  Apricot brandy
       1 ts Orange extract
       1 ts Vanilla
     1/2 ts Rum flavoring
     1/4 ts Almond extract
       3 c  Flour
     1/4 ts Baking soda
     1/2 ts Salt
  
   Cream butter; gradually add sugar, beating well at med. speed of an
   electric mixer.  Add eggs, one at a time, beating after each addition.
   Combine sour cream and next 6 ingred. in a sm. bowl; stir with a wire
   whisk.  Combine flour, baking soda, and salt; stir well. Add to
   creamed mixture alternately 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 hr. and 45 min. or until a wooden pick
   inserted comes out clean. Let cake cool in pan 10 min.; remove from
   pan, and let cool completely on a wire rack.  Yield: One-10″ cake.
  
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