3 c. sugar
1 c. (2 sticks) butter, softened
6 eggs
3 c. all-purpose flour
1/4 tsp. baking soda
pinch of salt
2 tsp. rum
1 tsp. orange extract
1/4 tsp. almond extract
1/2 tsp. lemon extract
1 tsp. vanilla extract
1/2 c. peach brandy
1 c. dairy sour cream

Combine sugar and butter; cream until light and fluffy. Add eggs, one at a time, mixing well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with dairy sour cream, beating well after each addition. Stir in rum, extracts and brandy. Pour batter into well greased and floured 10-inch Bundt or tube pan. Bake at 325°F for 1 hour 20 minutes or until cake tests done.

Submitted by: Madeleine Brenner