Apricot Brandy Bread

This is a favorite pound cake of ours. I used to make it a lot at Christmas time and give it as a gift. Makes 1 large or 4 small loaves.

1 c butter

3 c sugar

6 eggs

3 c flour

¼ t baking soda

½ t salt

1 c sour cream

½ t rum extract

1 t orange extract

¼ t almond extract

½ t lemon extract

1 t vanilla

½ c apricot brandy

Grease and flour bottom of loaf pan (9 x 5) or 4 small loaf pans. Cream butter and sugar. Add eggs one at a time. Mix the dry ingredients and stir into the 1st mixture. Add the moist ingredients. Bake at 325° for 55-60 minutes for the small loaves or 1 hour and 10 minutes for the large loaf.

Small pan size is 7 ¾ x 3⅝ x 2 ¼. Fill pan ⅔ full.

Take out of the pans while it is still warm!