Recipe - Peach Brandy Pound Cake

3 cup Sugar
1 cup Butter or margarine;
softened
6 Eggs
3 cup Flour
One fourth teaspoon Baking soda
1 teaspoon Salt
1 cup Sour cream
2 teaspoon Rum extract
1 teaspoon Orange extract
One fourth teaspoon Almond extract
One fourth teaspoon Lemon extract
1 teaspoon Vanilla extract
One half cup Peach brandy

From: christi@lexisnexis.com (Christi Wilson)

Date: 7 Sep 1995 08:56:47 0600

From: The Sacramento Bee.
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 wellgreased and floured 10inch Bundt
or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until tests
done. Serves 1216.

At last year's California State Fair, Larilyn Walter of Rescue won best of
class with this cake.

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