Peach Brandy Pound Cake

3 c Sugar
1 c Butter or margarine; softened
6 Eggs
3 c Flour
1/4 ts Baking soda
1 ts Salt
1 c Sour cream
2 ts Rum extract
1 ts Orange extract
1/4 ts Almond extract
1/4 ts Lemon extract
1 ts Vanilla extract
1/2 c Peach brandy

Combine sugar and butter; cream until fluffy. Add eggs, one at a time, mixing well after each addition. Combine dry ingredients and add to creamed mixture alternately with sour cream, beating well after each addition. Stir in remaining ingredients. Pour into well-greased and floured 10-inch Bundt or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until tests done. Serves 12-16.

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