Sour Cream Pound Cake

Preheat oven to 325°.

Grease a 10-inch tube pan.

In large bowl, with mixer at low speed, beat sugar and margarine just until blended.

Increase speed to high; beat until light and fluffy. Reduce speed to low; add sour cream, orange juice, vanilla, orange, lemon and rum flavorings; add eggs and beat until blended. Add flour, salt and baking soda; beat until well mixed.

Spoon batter into prepared tube pan and bake 1 hour and 10 minutes or until toothpick comes out clean.

Cool pan on wire rack.

Sprinkle cake with confectioners sugar.