POUND CAKE PEACH BRANDY

By gaster16

Ingredients

• 1 cup butter or margarine, softened
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 (8 oz.) carton sour cream
• 1/2 cup peach brandy
• 2 teaspoons dark rum
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/4 teaspoon almond extract

Preparation

Step 1

Beat butter at medium speed of an electric mixer 2 minutes. Gradually add sugar, beating at medium speed 5 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour, soda, and salt, add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. stir in brandy and remaining ingredients.

Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1-1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10-15 minutes, remove from pan, and let cool completely on wire rack.