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1
Heat oven to 350 degrees.
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2
Butter or spray tube pan with nonstick spray.
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3
Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
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4
Add one egg at a time and beat well after each one.
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5
Add sour cream, extracts and brandy mix until blended.
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6
Add flour one cup at a time with salt and baking soda.
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7
Mix batter well while scraping sides of mixing bowl with a spatula.
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8
Using a spatula fold peaches into batter.
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9
Pour into tube pan evenly.
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10
Bang pan to get air bubbles out at least 3 times.
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11
Bake for 55 to 60 minutes or until toothpick comes out clean.
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12
If you tap on cake it should sound hollow.
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13
Take cake out of pan while still slightly warm.
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14
Turning upside down onto a large plate.
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15
Using a measuring cup pour 1/4 cup brandy, and 1/4 cup rum together, add 1/4 cup sugar and 1 tsp melted butter.
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16
Stir with spoon until sugar is dissolved.
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17
Take a fork and poke holes all around top of cake.
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18
With a spoon pour brandy and rum mixture in holes.
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19
Let cake sit upside down until completely cooled.
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20
Once cake is completely cooled turn right side up and place on cake dish.
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21
Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
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22
Along with 1 tsp vanilla extract add 2tsp melted butter, orange juice and brandy. Stir well until a glaze is formed and drizzle all over top of cooled cake.
