Peach Brandy Pound Cake

• Ready In: 1 hr 55 mins
• Yields: 1 Cake

Ingredients

• 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

Directions

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.