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Peach Brandy Pound Cake

3 cups sugar
1 cup (2 sticks) butter or margarine, softened
6 eggs
3 cups flour
1/4 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
2 teaspoons rum extract
1 teaspoon orange extract
1/4 teaspoon almond extract
1/4 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 cup 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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