1 c. butter (soft)
2 c. sugar
6 eggs
1 tsp. each: vanilla, orange and rum extract
2 3/4 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy

Cream butter and sugar until light. Add eggs, one at a time, beating thoroughly after each. Stir in vanilla, orange and rum extracts. Sift flour, baking soda and salt together. Add flour alternately with the sour cream and brandy to the egg/sugar mixture. Pour into a greased and floured large bundt pan. Bake at 325 degrees for 1 hour and 10 minutes or until tester comes out clean.