Apricot Pound Cake

From Shirley Jipp -- Blair, Nebraska. 2002

3 ½ Cups of cake flour
3 Cups sugar
1 cup butter or margarine, (softened)
½ cup sour cream
½ cup of apricot brandy or apricot nectar (Shirley used nectar)
6 eggs
1 teaspoon orange extract
1 teaspoon almond extract
½ teaspoon salt
1/4 teaspoon baking soda

Heat oven to 325 degrees. Grease and flour a 12 cup Bundt cake pan, a 10 x 4 inch tube pan or two 8 ½ x 4 ½ x 2 ½ inch loaf pans

Beat all ingredients in a large bowl of an electric mixer on low speed for 30 seconds, constantly scraping the bowl. Beat on medium speed for two minutes, scraping the bowl occasionally. Pour into prepared pan(s).

Bake at 325 degrees for one hour or until toothpick inserted in the center comes out clean. Cool for 20 minutes. Remove from the pan(s) and cool completely on a wire rack.