1 c. (2 sticks) butter
3 c. sugar
6 eggs
1/2 tsp. rum extract
1 tsp. orange extract
1/2 tsp. lemon extract
1/4 tsp. almond extract
1 tsp. vanilla extract
1 tsp. butter extract
3 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot nectar

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavorings and mix well.

In a separate bowl mix flour, baking soda and salt. Mix in sour cream and apricot nectar. Blend all ingredients together; mixing well. Pour into greased and floured pan. Bake at 325°F. 10-inch tube pan, 60-70 minutes; 2 large loaf pans, 50-60 minutes; 3 medium loaf pans, 50-60 minutes. Bake until golden and cake tester comes out clean.

Submitted by: Barbara Dries