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Apricot Brandy and Peach Schnapps Pound Cake

SUBMITTED BY: Judy Cambell 

"A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table!"
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RECIPE RATING:
This recipe has been rated 4 times with an average star rating of 4.8
Read Reviews (3)
PREP TIME  40 Min
COOK TIME  1 Hr 15 Min
READY IN  1 Hr 55 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

What to Drink?
Wine Port
Hot Non-Alcoholic Coffee

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)
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed on nov. 11, 2003 by MAGGIE MCGUIRE 
This cake provided a decadent outstandingly delicious presentation to my Easter table.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed on dec. 27, 2006 by ANGELGIRL94 
Moist and delicious. Well worth the time and effort. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed on oct. 25, 2004 by TRUDY 
This cake was perfect it was moist and wonderful with ice cream on the side. The holes were... MORE


 
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Nutritional Information
Apricot Brandy and Peach Schnapps Pound Cake

Servings Per Recipe: 12

Amount Per Serving

Calories: 751

  • Total Fat: 25.2g
  • Cholesterol: 155mg
  • Sodium: 290mg
  • Total Carbs: 114.4g
  •     Dietary Fiber: 1.7g
  • Protein: 8.6g

VIEW DETAILED NUTRITION

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