Best Peachy Keen Pound Cake Wpeach Brandy Glaze Recipes

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PEACHY KEEN POUND CAKE W/PEACH BRANDY GLAZE



Peachy Keen Pound Cake w/Peach Brandy Glaze image

I absolutely love summer and especially all the wonderful fruit that comes with it. To me nothing says summer louder than the aroma of fresh juicy peaches. I highly recommend using fresh peaches if you can. But don't worry if you can't get fresh peaches, canned peaches will work just as well. Use fresh juicy peaches when in...

Provided by Diane Atherton

Categories     Cakes

Time 1h45m

Number Of Ingredients 12

3 c self rising flour
2 1/4 c sugar
1 1/2 c butter, melted
3/4 c milk
6 large eggs, room temperature
1 tsp vanilla extract
1 tsp almond extract
1 c mashed peaches (i used canned, drained), fresh peaches can be used
GLAZE
1/3 c peaches, pureed
2/3 c sugar
1 Tbsp peach brandy (or juice from peaches)

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



Peach Brandy Pound Cake image

Make and share this Peach Brandy Pound Cake recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Dessert

Time 1h55m

Yield 1 Cake

Number Of Ingredients 14

1 cup butter, at room temperature (no substitutes)
3 cups sugar
6 eggs
3 cups flour
1/4 teaspoon salt
1 cup sour cream
2 teaspoons rum
1 teaspoon orange extract
1/4 teaspoon almond extract
1/2 teaspoon lemon extract
1 teaspoon pure vanilla extract
1/2 cup peach brandy
1 1/4 cups powdered sugar
6 tablespoons peach brandy

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.

Nutrition Facts : Calories 6824.6, Fat 261.7, SaturatedFat 153, Cholesterol 1723.7, Sodium 2829.7, Carbohydrate 1045.9, Fiber 10.1, Sugar 757, Protein 83.1

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