Apricot Pound Cake

Ingredients:

1 c. 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. sifted flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. apricot nectar
1 c. sour cream

Directions:

Cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add rum, orange, lemon, almond, vanilla, and butter extracts. Then combine flour, baking soda and salt, add to mixture . Mix together sour cream and apricot nectar and add to mixture, beating well. Pour into greased & floured 10-inch tube pan. Bake at 325 degrees for 60-70 minutes. Cool before serving.

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