Apricot Brandy, Peach Schnapps Pound Cake Recipe - Allrecipes.com
Apricot Brandy, Peach Schnapps Pound Cake Recipe

Apricot Brandy, Peach Schnapps Pound Cake

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

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Ingredients Edit and Save

Original recipe makes 1 -10 inch tube pan Change Servings
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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 More Reviews

Most Helpful Positive Review
Aug 03, 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....

 
Most Helpful Critical Review
Feb 09, 2009

it is a great idea i wasnt to fond of the cake itself the texture and the taste just wernt right I might try yellow cake mix next time with the same sauce idea and see how that turns out

 

11 Ratings

Jan 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....

 
Aug 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.

 
Dec 07, 2007

best cake i ever made! will definitely make again, especially for parties or special occasions. used Creme de Peache, orange zest and orange marmalade. Maybe I overbeat it, but there was SO much batter the cake almost over-ran the pan. You MUST serve this cake warm or re-warmed... SO scrumptious!! I was tempted to over-decorate with chopped nuts or powdered sugar, but when you see the serving and how understated it is, it only adds to the spectacular surprise taste and texture. Definitely reserve some syrup and glaze to serve on the side (warmed).

 
Mar 29, 2008

This is a beautiful cake to look at and wonderful to eat. It is something that you will want to serve guests. Everything was just perfect.

 
Jan 17, 2008

One of the best pound cakes I've tried. I always use more brandy in the batter than what is called for and I use a pineapple-apricot preserves in the glaze. Stays moist a long time. Takes a little time and effort but it is well worth it.

 
Jan 11, 2010

My fiance didn't like this AT ALL, but I loved it, and so did the lady I made it for.

 

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Nutrition

  • Calories
  • 717 kcal
  • 36%
  • Carbohydrates
  • 113.2 g
  • 37%
  • Cholesterol
  • 155 mg
  • 52%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 289 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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