Apricot Brandy Pound Cake

Cream butter and sugar.

Add eggs, one at a time, beating thoroughly after each addition.

Sift together flour, baking powder and salt.

Mix sour cream with all flavoring and apricot brandy. Add flour mixture and sour cream mixture alternately to butter mixture.

Bake in a greased and floured 10-inch Bundt pan at 325° until a toothpick comes out clean (1 to 1 1/4 hours).