1 c. butter
3 c. sugar
6 eggs
3 c. all-purpose flour
1/4 tsp. baking soda
Pinch of salt
1 c. sour cream
2 tsp. rum
1 tsp. orange extract
1/4 tsp. almond extract
2/3 tsp. lemon extract
1 tsp. vanilla extract
1/2 c. peach brandy

Cream butter and gradually add sugar, beating well. Add eggs, one at a time, mixing well after each. Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in remaining ingredients.

Pour batter into a well greased and floured 10 inch Bundt pan or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.