Ingredients
- 6 eggs
- 1 orange extract
- 1/2 lemon extract
- 2 1/2 c sugar
- 3 c cake flour
- 1 c sour cream
- 1 c butter
- 1/2 c apricot brandy
- 1 ts rum extract
- 1 ts vanilla
- 1/4 ts baking soda
- 1/2 ts salt
Cream butter or margarine. Gradually add sugar and beat until light. Add eggs one at a time, beating thoroughly after each. Add flavorings, then sifted dry ingredients alternatively with sour cream and brandy. Blend well. Pour into geased 3-quart bundt pan and bake in preheated slow oven (325 degrees) about 1 hour and 15 minutes. Cool in pan on rack.
