6 eggs
3 c. flour
3 c. sugar
1 tsp. salt
1 c. butter
1 c. sour cream
1/2 c. apricot brandy
1/4 tsp. rum flavoring
1 tsp. vanilla
1 tsp. orange extract
1/2 tsp. lemon extract
1/4 tsp. almond extract
1/4 tsp. baking soda

Grease and flour angel food or bundt cake pan. Preheat oven to 325 degrees.

Cream butter and sugar. Add eggs one at a time, beating well after each. Sift together flour, salt and soda; set aside. Combine sour cream, brandy and extracts. Add dry ingredients alternately with liquid mixture to creamed butter-sugar. Pour into prepared pan.

Bake 70 minutes to 1 1/2 hours. Cool, then remove from pan. Will keep in refrigerator for several weeks. Serves 10 to 12.