Peach Brandy Pound Cake

• CAKE
• 1 cup butter, at room temperature (no substitutes)
• 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
• GLAZE (Optional)
• 1 1/4 cups powdered sugar
• 6 tablespoons peach brandy

1. For Cake: Preheat oven to 325 degrees.
2. Cream butter and sugar together,add eggs 1 at a time.
3. Mix flour and salt and add alternately with sour cream.
4. Stir in flavorings and brandy.
5. Pour into a greased and floured Bundt pan.
6. Bake 1 to 1-1/2 hours or until tests done.
7. Cool cake in pan for 15 minutes, then remove to cool completely.
8. Drizzle Glaze atop cake, if desired.
9. For Glaze: Mix powdered sugar and brandy together and drizzle over cake.

cake, butter, sugar, eggs, flour, salt, sour cream, rum, orange extract, almond, lemon extract, vanilla, brandy, powdered sugar, brandy

Taken from www.food.com/recipe/peach-brandy-pound-cake-53871 (may not work)