PEACH BRANDY POUND CAKE
3 c. sugar
1 c. butter, softened
6 eggs
3 c. all-purpose flour
1/4 tsp. 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.
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