Best Peach Brandy Pound Cake Recipes

APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE

Steps:

• Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
• In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
• Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.
• Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
• Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
• Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)

APRICOT BRANDY, PEACH SCHNAPPS POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream. Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan.
• Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done. To make the syrup, use the second set of ingredients. Combine the sugar, water, peach schnapps, and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute. Turn the cake out onto a wire rack. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork. Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes.
• To make the topping for the cake, use the third set of ingredients. In a small saucepan, combine the apricot or peach preserves, apricot brandy and lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute. Turn the cake over onto a serving plate, drizzle the warm glaze over the top. Serve warm or cooled.

PEACHY KEEN POUND CAKE W/PEACH BRANDY GLAZE

Steps:

• 1. DO NOT pre-heat oven. Grease and flour bundt cake pan. NOTE 1: I used a 15 cup bundt pan. NOTE 2: If using canned peached, drain well. Once mashed, drain again. I used a food processor, plusing 4 or 5 times.
• 2. Combine flour, sugar, melted butter, milk, eggs, vanilla and almond extracts in a mixing bowl. Beat at medium for 20 minutes; fold in mashed peaches. NOTE: Yes you read it right, put in all (except peaches) in a mixing bowl and beat 20 minutes.
• 3. Pour into prepared pan. Place in cold oven. Bake at 300 degrees for 70 to 75 minutes or until cake test done.
• 4. Cool on wire rack in pan about 20 minutes. Invert onto plate and glaze.
• 5. GLAZE Combine peach puree, sugar and peach brandy (or peach juice) in a small saucepan. Cook over medium heat until sugar is dissolved (about 3 to 5 minutes).
• 6. Remove pan from heat and drizzle syrup on top of warm cake, allowing it to soak into the cake. Repeat process until all syrup has been absorbed into the cake.
• 7. Serve with a scoop of peach ice cream or some sliced peaches or with both. Enjoy!

PEACH BRANDY POUND CAKE

Steps:

• For Cake: Preheat oven to 325 degrees.
• Cream butter and sugar together,add eggs 1 at a time.
• Mix flour and salt and add alternately with sour cream.
• Stir in flavorings and brandy.
• Pour into a greased and floured Bundt pan.
• Bake 1 to 1-1/2 hours or until tests done.
• Cool cake in pan for 15 minutes, then remove to cool completely.
• Drizzle Glaze atop cake, if desired.
• For Glaze: Mix powdered sugar and brandy together and drizzle over cake.

APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE RECIPE - (4.3/5)

Steps:

• utter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C). In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes. Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute. Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate. Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired. Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)

PEACH BRANDY POUND CAKE

Steps:

• 1. Beat butter at medium speed with mixer 2 minutes. Gradually add sugar, beating at medium speed 5 minutes. add eggs, 1 at a time, beating after each addition just til yellow disappears.
• 2. Mix flour, baking soda, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at low speed just til blended after each addition. Stir in brandy and remaining ingredients.
• 3. Pour batter into a greased and floured 10 inch tube pan. Bake at 325 for 1 1/2 hours or til wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Makes 1 ten inch tube cake.