Apricot Brandy Pound Cake II

Ingredients

• 1 teaspoon almond extract 
• 0.3 teaspoon baking soda 
• 0.5 cup apricot brandy 
• 1 cup butter 
• 6  eggs 
• 3 cups flour all-purpose
• 1 teaspoon lemon extract 
• 1 teaspoon orange extract 
• 0.5 teaspoon salt 
• 1 cup cup heavy whipping cream sour
• 3 cups sugar white

Equipment

• bowl
• frying pan
• oven
• mixing bowl
• hand mixer
• kugelhopf pan

Directions

1. Preheat oven 325 degrees F (165 degrees C). Grease and lightly flour a 12-cup bundt pan.
2. In a mixing bowl, combine sugar, flour, baking soda, salt, brandy, butter or margarine, sour cream, eggs, and extracts.
3. Mix all ingredients with electric mixer, scraping sides of bowl occasionally.
4. Pour batter into prepared pan.
5. Bake for 80 minutes. Cool for 20 minutes, and remove cake from pan. Cool completely.