MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: APRICOT BRANDY POUND CAKE #2
  Categories: Cakes, Desserts, Alcohol, Bundt
       Yield: 14 Servings
  
            -JUDI M. PHELPS (BNVX05A)
       1 c  Butter or margarine;softened
   2 1/2 c  Sugar
       6    Eggs
       1 ts Vanilla
       1 ts Orange extract
       1 ts Rum extract
     1/2 ts Lemon extract
       3 c  Cake flour; sifted
     1/4 ts Baking soda
     1/2 ts Salt
       1 c  Sour cream
     1/2 c  Apricot brandy
  
   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. Source: Women’s Day Encylopedia of Cookery,
   Volume 3
  
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