Apricot Brandy and Peach Schnapps Pound Cake

Apricot Brandy and Peach Schnapps Pound Cake

6 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 55 m
Judy Cambell
Recipe by  Judy Cambell

“A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

ADVERTISEMENT

Directions

  1. Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
  2. 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.
  3. Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.
  4. 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.
  5. 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.
  6. 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)

Share It

Reviews (6)

Rate This Recipe
MAGGIE MCGUIRE
16

MAGGIE MCGUIRE

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!

TRUDY
9

TRUDY

This cake was perfect it was moist and wonderful with ice cream on the side. The holes were the only problem if they are not wide enough the filling doesn't get in the cake. I used a skewer next time I will use a new screwdriver or letter opener unused. It would make a wider hole for the filling to get. It was a greate cake my guest just raved about it. Also I added more peach schnapps to the filling

Quixotic Life
7

Quixotic Life

It does take a while to make but well worth it. Great recipe! Thanks!

More Reviews

Similar Recipes

GA Peach Pound Cake
(279)

GA Peach Pound Cake

Grandmother's Pound Cake II
(252)

Grandmother's Pound Cake II

Barbara's Golden Pound Cake
(109)

Barbara's Golden Pound Cake

Apricot Brandy Pound Cake I
(33)

Apricot Brandy Pound Cake I

Apricot Brandy Pound Cake III
(15)

Apricot Brandy Pound Cake III

Apricot Brandy, Peach Schnapps Pound Cake
(9)

Apricot Brandy, Peach Schnapps Pound Cake

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 751 cal
  • 38%
  • Fat
  • 25.2 g
  • 39%
  • Carbs
  • 114.4 g
  • 37%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 155 mg
  • 52%
  • Sodium
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Grandmother's Pound Cake II

>

next recipe:

Apricot Brandy Pound Cake II