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

Combine sugar and butter; cream until light and fluffy. Add eggs, one at a time, beating well. Combine dry ingredients; 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 bundt pan or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.