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

TOPPING INGREDIENTS:

12 oz. apricot preserves
3 tbsp. lemon juice
Whipping cream

Heat oven to 325 degrees. Grease and flour 12 cup bundt cake pan or tube pan.

Beat all ingredients except topping ingredients in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Cool 20 minutes then remove from pan and cool.

Heat preserves and lemon juice over medium heat until preserves are melted. Cool slightly. Spoon about half of the preserves mixture over cake. Serve cake with remaining preserves mixture and whipped cream.