Peach Brandy Pound Cake - cooking recipe

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

Preparation

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