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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 12 |
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Ingredients:
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 |
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.
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