1 cup butter or margarine, softened
2 1/2 cups sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon rum extract
1/2 teaspoon lemon extract
3 cups sifted cake flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup dairy sour cream
1/2 cup apricot brandy

Cream butter. Gradually add sugar and beat until light. Add eggs one at a time, beating thoroughly after each. Add flavorings, then sifted dry ingredients alternately with sour cream and brandy. Blend well.

Put in greased 3-quart bundt pan and bake in preheated slow oven (325 degrees.) about 1 hour and 15 minutes. Cool in pan on rack.