Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  butter
  3               cups  sugar
  6                     eggs
  1           teaspoon  orange extract
  1           teaspoon  almond extract
     1/2      teaspoon  lemon extract
  3               cups  flour
     1/2      teaspoon  salt
     1/4      teaspoon  baking soda
  1                cup  sour cream
     1/2           cup  apricot brandy
  1                cup  sugar
     1/2           cup  water
  2        tablespoons  apricot brandy
  2               cans  apricots -- (18 oz)
  2        tablespoons  apricot brandy
  1         tablespoon  cornstarch

Preparation:

Cream butter and sugar until fluffy. Add eggs, one at a time, blending well after each. Stir in extracts. Combine flour, salt and baking soda. Add dry ingredients to creamed mixture, alternating with sour cream and brandy. Bake in a greased 10-inch tube pan at 325 degrees for 1 hour or until done. Combine 1 cup sugar 1/2 cup water in a saucepan. Bring to a boil an stir until thickened. Remove from heat and stir in brandy. Remove cake from pan and pour warm glaze over cake. Cool completely. Drain and chop apricots. Heat apricots in a small saucepan. Combine brandy and cornstarch. Stir in apricots and cook until thickened. Spoon topping over cake and serve with additional topping.

Nutritional Information:

7589 Calories (kcal); 262g Total Fat; (32% calories from fat); 82g Protein; 1164g Carbohydrate; 1721mg Cholesterol; 3748mg Sodium