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Ingredients:
1 cup butter, softened
2 1/2 cups sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 cups cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 cup sour cream
1/2 cup apricot brandy
Procedure:
Cream butter. Gradually add sugar and beat until light. Add eggs one at a time, beat thoroughly after each.
Add flavoring, then sifted dry ingredients alternately with sour cream and brandy. Blend well.
Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes.
Cool in pan on rack. Keeps very well, can be frozen which improves flavor.
Enjoy!
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