1 c. butter
1 1/2 c. sugar
6 eggs, room temperature
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. lemon extract
2 tsp. almond extract
1/4 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
3 c. sifted cake flour
1/2 c. Amaretto di Saronno (domestic)

Beat butter and sugar until creamy. (Do not use mixer). Add eggs, one at a time (beating well after each egg.) Add sour cream; beat, then add extracts, baking soda, and salt. Gradually beat in flour, then add Amaraetto and beat well. Pour into greased Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes, or until done. Serves 10 to 12.

GLAZE:

1 (10 oz.) jar orange marmalade
1/2 jar (5 oz.) apricot preserves
1/3 c. Amaretto di Saronno
1 c. toasted almonds, chopped

Heat until melted. Drizzle on cold cake, then add chopped almonds as a crown on top.