Apricot Brandy Pound Cake - Restaurant Association of Nova Scotia

Ingredients

• 3 cups Gold Medal® all-purpose flour
• 3 cups granulated sugar
• 1 1/2 cups butter or margarine, softened
• 1/2 cup sour cream
• 1/2 cup apricot brandy or apricot nectar
• 1 teaspoon almond extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 6 eggs