Cream until light and fluffy 1/2 pound of margarine and 3 cups sugar. Add one at a time beating well after each addition - 6 eggs. Add 1/2 teaspoon of rum flavoring, 1/2 teaspoon of lemon flavoring, 1/4 teaspoon almond flavoring, 1 teaspoon orange flavoring, 1 teaspoon vanilla flavoring. Sift together 3 cups flour, 1/4 teaspoon baking soda and 1/2 teaspoon salt. Add flour alternately with 8 ounce carton sour cream. Bake 1 hour or until done at 325 degrees in a greased and floured tube pan. Serve with berries.
Dilled Salmon-Cucumber Salad
2 1/2 tablespoons safflower oil
2 1/2 tablespoons lemon juice
1 1/2 tablespoons dill
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups cucumber, peeled, seeded, halved lengthwise, and thinly sliced
2 - 7 1/2 ounce cans smoked salmon, drained and chunked
In a small bowl combine safflower oil, lemon juice, dill, salt and pepper. Add cucumber and salmon, mix lightly. Cover and refrigerate 1 hour before serving.