1 cup butter, softened
3 cups sugar
3 cups all-purpose flour
1/4 tsp. baking soda
1 (8 oz.) carton sour cream
1 cup peach or apricot brandy
1 tsp. orange extract
1/2 tsp. lemon extract
1/4 tsp. almond extract
6 eggs
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. rum

Cream butter gradually, add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beat well after each addition. Combine flour, baking soda and salt. Mix well.

Combine sour cream, brandy and flavorings. Add to creamed mixture, alternately with flour mixture, beginning and ending with flour mixture.

Pour batter into greased and floured 10-inch bundt pan or two loaf pans. Bake at 325°F for 1 hour and 20 minutes. Remove from pan. Cool completely.

Apply a glaze of 1 cup confectioners' sugar, 1/2 stick melted butter, and 3 tablespoons orange juice.