3 c. sugar
1 c. butter, softened
6 eggs
3 c. sifted flour
1/4 tsp. baking soda
Dash of salt
1 c. sour cream
2 tsp. rum
1 tsp. orange extract
1 tsp. vanilla extract
1/2 tsp. lemon extract
1/4 tsp. almond extract
1/2 c. peach brandy

Cream sugar and butter until light and fluffy. Beat in eggs, 1 at a time, beat well after each addition. Mix dry ingredients and add to creamed mixture alternating with sour cream. Beat well after each addition. Stir in remaining ingredients. Pour into a well greased and floured 10 inch bundt or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until pick inserted comes out clean. Cool on rack in pan for 10 minutes. Remove and cool.