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

Cream together butter and sugar. Add eggs, one at a time. Sift flour, salt and baking soda together. Mix sour cream, apricot brandy and all extracts together. Now alternately add sour cream mixture and flour mixture into creamed butter and sugar. Pour into a greased and floured angel food cake pan. Bake at 325 degrees for 70 minutes or until done. Test for doneness with cake tester. Let cool before removing from pan. Sprinkle with confectioners' sugar, if desired.