Cream butter and sugar until fluffy. Add egg, one at a time,
blending well after each. Stir in extracts. Combine flour, salt and
baking pop. Add dry ingredients to creamed assortment, alternating with
sour cream and brandy. Bake in a lubricated 10-inch tube pan at 325
degrees for 1 hour or until through. Trust 1 cup bread 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 bar. 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
supplemental topping.