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Apricot Cream Pound Cake

3 cups sugar
1 cup butter
6 large eggs
3 cups 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

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