Grease tube pan, 12 cup Bundt pan or 2, 1 pound loaf pans with butter and then coat with flour.
Sift together flour, soda and salt. Set aside.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Add flour to butter mixture in three additions, scraping down the sides of the bowl with a spatula after each addition.
Stir together extracts, sour cream and brandy. Add to cake batter and mix well.
Pour batter into prepared pan and bake in the preheated oven for 45-90 minutes, or until a toothpick comes out clean or with very few crumbs attached. Let cool 10 minutes in pan before turning out onto wire rack to cool completely.
Prepare Icing:
Stir together all ingredients. Add milk slowly until you reach the desired consistency. The icing will firm up, so I recommend icing as quickly as possible to avoid awkward dribbles.
Assembly:
After the cake is completely cooled drizzle or pour the icing over the cake.
The icing is optional, and the cake is just as lovely with a bit of ice cream or a dollop of whipped cream!