Cream sugar and margarine at medium speed of an electric mixer until
combined. Gradually add egg backup, beating wellspring.

Combine sour cream and baking tonic; stir good, and set digression. Combine
flour and saltiness; with mixer running at low velocity, add to creamed
mixture alternately with sour cream assortment, beginning and ending
with flour assortment. Stir in extracts. Spoon batter into a 10-inch
tube pan coated with cooking spraying. Bake at 325 degrees for 1 hour
and 35 minutes or until a wooden pick inserted in center comes out
unobjectionable. Cool in pan 10 proceedings; remove from pan. Cool on a wire stand.
Hymie: 24 servings (serving sizing: 1 [1-edge] slicing).

PER SERVING: CALORIES 244; FAT 7.1g; CARB 42.0g; PROTEIN 3.5g;
CHOLESTEROL 6mg; NA 146mg.

VARIATIONS: Butter Pound Patty - omit almond selection, and join 1
teaspoon butter seasoner.

Butter Rum Pound Patty - omit almond pull, and join 1 teaspoon butter
flavoring and 1 teaspoon rum flavouring.

Coconut Pound Bar - omit almond selection, affix 1 teaspoon coconut
seasoner.

Lemon Pound Bar - omit almond infusion, and append 1 teaspoon grated
lemon rind.

Orange Pound Bar - omit almond pull, and join 1 teaspoon orange
infusion.