| 1 | In a large bowl, cream butter and sugar. |
| 2 | Beat until mixture is light and fluffy. |
| 3 | Add eggs 1 at a time, beating well after each addition. |
| 4 | Beat in sour cream, brandy, vanilla, and rum. |
| 5 | In another bowl, sift together the flour, salt, and baking soda. |
| 6 | Stir the flour mixture into the butter and egg mixture. |
| 7 | Pour batter into buttered bundt pan and bake for 1 hour at 325^, or until cake tester inserted in the center comes out clean. |
| 8 | Cool the cake in the pan on a rack for 1 hour. |
| 9 | Then, turn it out of the pan on a rack to cool completely. |
| 10 | ~diana rattray |
| 11 | recipe by : dining on deck |
