Apricot Brandy Pound Cake

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
1	tablespoon powdered sugar, if desired

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1. Heat oven to 325°F. Grease bottom and sides of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening; lightly flour.
2. In large bowl, beat all ingredients except powdered sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 1 hour 25 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 1 hour. Sprinkle with powdered sugar.