1 1/2 c. butter, softened
3 c. sugar
6 eggs
1 tsp. orange extract
1 tsp. lemon extract
1 tsp. almond extract
1/4 c. apricot brandy
3 c. cake flour
1 env. dry whipped topping mix

Heat oven to 325 degrees. Cream butter; gradually add sugar and continue creaming until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in orange, lemon and almond extracts and apricot brandy. Gradually add flour, beating until smooth. Slowly stir in dry whipped topping mix.

Pour batter into greased and floured 10 inch tube pan. Bake 1 1/2 hours or until wooden pick inserted in center comes out clean.

GLAZE:

1/2 c. apricot preserves
1 tbsp. apricot brandy or apricot nectar
1 (8 oz.) can apricot halves, drained

Heat apricot preserves until melted; remove from heat. Stir in apricot brandy. Spread warm glaze over warm cake. Garnish with apricot halves.