Apricot Cream Pound Cake

Ingredients

• 3 cups granulated sugar
• 1 cup butter
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 teaspoon soda
• 1 teaspoon salt
• 1 cup sour cream
• 1/2 teaspoon rum flavoring
• 1/4 teaspoon rum extract
• 1/2 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavoring (optional)
• 1/3 cup apricot nectar

Instructions

1. Cream butter and sugar.
2. Add eggs, one at a time and beat well. Add flavorings.
3. Sift together dry ingredients and alternate with sour cream and nectar.
4. Pour into a greased tube or Bundt pan and bake in a preheated oven at 300 degrees F for 1 hour and 30 minutes.