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Apricot Brandy, Peach Schnapps Pound Cake

Apricot Brandy, Peach Schnapps Pound Cake

JUDY M CAMPBELL

This moist pound cake is irresistible. It is wonderful served with fresh peaches and ice cream.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 717 kcal
  • 36%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 113.2g
  • 37%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  2. 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.
  3. 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.
  4. 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.
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Reviews

SYLVIA  ATONDO
24
8/3/2003

I have made this cake twice, once for family and once for my co-worker and everyone loved it !!! I have passed on this recipe so many times, it is simply yummy....

Chef Janie Pendleton
19
1/25/2006

i just found this recipe today and tried it out! even the unbaked batter was heavenly! lol... this took little time and I did not have apricot jam so i used Welche's orange marmalade w orange zest and omitted the lemon zest.... this is an A+ in my book! Now get baking! lol....

Miss Fritzie
13
8/30/2007

This is a very impressive cake. It is rich and decadent. I used a chopstick to poke the holes instead of a fork.