Apricot Pound Cake
	
	1 cup        unsalted butter -- softened
	3 cups       granulated sugar
	6 large      eggs
	1 cup        sour cream
	1/2 cup      apricot brandy
	1 teaspoon   vanilla extract
	2 teaspoons  dark rum
	3 cups       all-purpose flour
	1/2 teaspoon salt
	1/2 teaspoon baking soda
	
	
	
	
	In a large bowl, cream butter and sugar. Beat until mixture is
	light and fluffy. Add eggs 1 at a time, beating well after each
	addition. Beat in sour cream, brandy, vanilla, and rum.
	
	In another bowl, sift together the flour, salt, and baking soda.
	
	Stir the flour mixture into the butter and egg mixture.
	
	Pour batter into buttered Bundt pan and bake for 1 hour at 325°F,
	or until cake tester inserted in the center comes out clean.
	
	Cool the cake in the pan on a rack for 1 hour. Then, turn it out
	of the pan on a rack to cool completely.

	
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