1/2 lb. butter, softened
3 c. sugar
6 eggs
1/2 tsp. lemon extract
1/2 tsp. rum extract
1/4 tsp. almond extract
1 tsp. orange extract
1 tsp. vanilla extract
3 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) carton sour cream

Cream butter and sugar in bowl. Add eggs, one at a time, beating well after each addition. Stir in extracts. Add sifted dry ingredients to creamed mixture alternately with sour cream; beat well after each addition. Pour into greased and floured tube pan. Bake at 325 degrees for 1 hour. Let stand overnight before serving for improved flavor.