Peach Brandy Pound Cake
1 cup butter, softened
3 cups sugar
3 cups flour
1/4 teaspoon salt
1 cup sour cream
2 teaspoons rum
1 teaspoon orange extract
1/4 teaspoon almond extract
1/2 teaspoon lemon extract
1 teaspoon pure vanilla extract
1/2 cup peach brandy Cream butter and sugar together; add eggs 1 at a time. Add
flour and salt alternately with sour cream. Stir in flavorings and peach brandy.
Pour into a greased and floured Bundt pan. Bake in preheated 325-degree oven for
1 to 11/2 hours or until it tests done.