Yield: 12 Servings
|1 cup||Butter or margarine; softened|
|¼ teaspoon||Baking soda|
|1 cup||Sour cream|
|2 teaspoons||Rum extract|
|1 teaspoon||Orange extract|
|¼ teaspoon||Almond extract|
|¼ teaspoon||Lemon extract|
|1 teaspoon||Vanilla extract|
|½ cup||Peach brandy|
From: christi@... (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 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.
At last year's California State Fair, Larilyn Walter of Rescue won best of class with this cake.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .