Peach Brandy Pound Cake

1 cup butter, softened

3 cups sugar

6 eggs

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.