3 c. sugar
1 c. butter, softened
6 eggs
3 c. flour
1/4 tsp. baking soda
Pinch of salt
1 c. commercial sour cream
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

Combine sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each. Combine dry ingredients. Add 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.