1 c. butter, softened
2 1/2 c. sugar
6 lg. eggs
1 c. light or regular sour cream
1/2 c. apricot brandy
1/2 tsp. lemon extract
1 tsp. vanilla
1/4 tsp. almond extract
3 c. all-purpose flour
1/2 tsp. baking soda

In a large bowl, beat butter until creamy. Add sugar gradually, beating until mixture is light and fluffy. Add eggs one at time. Add sour cream, brandy, vanilla, lemon and almond extract. Mix until well blended. Mix flour and baking soda. Gradually add to butter mixture. Pour into buttered and floured ten inch tube pan. Bake at 325 degrees for 1 1/4 to 1 1/2 hours. Set pan on a rack. Cool for ten minutes. Invert pan on a rack and cool. Dust with powdered sugar.