Reviews for: Apricot Brandy and Peach Schnapps Pound Cake
- This cake provided a decadent outstandingly delicious presentation to my Easter table. Everyone raved about how moist and flavorful it was. Two ladies went home with the recipe. I omitted step 6. Thanks for a keeper Judy!
- What a very yummy cake this is! I halved this, cooking it in a mini Bundt pan (an 8 cup size). I can’t imagine making the whole thing unless you have a super-sized crowd to sample it. I skipped step 6 (which isn’t even listed in the ingredients anyway), and I chose to include the zest IN the final glaze while leaving off the almonds on top. I did use twice the amount of zest for each of the three segments. I consider those changes to be minor ones. If making the smaller cake, check for doneness at about 50 minutes (the touch test–if the top springs back lightly at touch, it’s done). I used a chop stick to make the holes to let the syrup seep in. I thought this was a very good cake! Thanks for this recipe! EDIT: I made a reduction of apricot nectar mixed with a little limoncello. I served the cake with a little vanilla ice cream on top with the reduction drizzled down over it. There wasn’t a drop left on anyone’s plate!
- It was a hit for a family gathering! I filled the hole in the center of the cake with the leftover brandy glaze and let it sit for a few hours – made for a very moist cake!
“A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table!”
Ingredients
- 3 cups white sugar
- 1 cup butter, softened
- 6 eggs, beaten
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup apricot brandy
- 1 teaspoon lemon zest
- 1 cup white sugar
- 1/2 cup peach schnapps
- 1 cup water
- 1 teaspoon lemon zest
- 1 cup apricot preserves
- 1/2 cup apricot brandy
- 1 teaspoon lemon zest
- 1/2 cup almonds
Directions
Prep : 40 m – Cook : 1 h 15 m – Ready In : 1 h 55 m
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)
