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Preheat oven to 325°F. Lightly grease and flour a 12-cup bundt pan or 10-inch tube pan.
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In a large bowl using an electric mixer on high speed, beat butter and sugar until light and fluffy, about 5 minutes.
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Add eggs, one at a time, beating well after each addition.
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Whisk together flour, baking soda, and salt.
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Add flour mixture in three additions, alternatively with sour cream in two additions, mixing on low speed until just combined. Do not over-mix.
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Stir in brandy, rum, and vanilla.
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Pour batter into prepared pan. Bake for 1 1/2 hours or until a toothpick or cake tester inserted in the center comes out clean.
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Cool cake in pan for 15 minutes. Remove cake from pan and cool completely on a wire rack.