Apricot Brandy and Peach Schnapps Pound Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 24, 2011
Amazing cake! Super yummy, and everyone loved it. I will definitely make this again. I might make a 1/2 recipe since this cake was too huge for my gatherings. Make sure you have a proper angel food cake pan or it may not come out in one piece. I used a bundt cake pan with a pattern on it, and some of it got stuck in the patterned top. Still, delicious!
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Photo by trolt

Cooking Level: Intermediate

Reviewed: Dec. 27, 2006
Moist and delicious. Well worth the time and effort.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Danville, Virginia, USA
Living In: Reidsville, North Carolina, USA
Reviewed: Dec. 27, 2010
It does take a while to make but well worth it. Great recipe! Thanks!
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Photo by Quixotic Life

Cooking Level: Intermediate

Home Town: Iron Ridge, Wisconsin, USA
Living In: Avondale, Arizona, USA
Reviewed: Apr. 21, 2003
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!
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Photo by Marianne
Reviewed: Apr. 11, 2013
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!
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Photo by Marianne

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2004
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
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Photo by Erica Washington

Cooking Level: Intermediate

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