APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 17
Steps:
- utter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C). 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. Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute. 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. 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. 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)
APRICOT BRANDY POUND CAKE III
From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!
Provided by VTGIRL22
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
- Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 g
APRICOT BRANDY POUND CAKE
Make and share this Apricot Brandy Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter; gradually add sugar, beating until mixture is light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking soda, and salt; mix well.
- Combine sour cream, brandy, and flavorings.
- Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
- Cool in pan 10-15 minutes; remove from pan, and cool completely.
APRICOT BRANDY AND RUM POUND CAKE WITH PEACHES
This cake is awesome. My husband asked me to come up with a cake that had his favorite fruit in it. Peaches. It's different than the usual pound cake. It smells so good every time I take the cake cover off to get a slice. I make it all year round, but love making it in the summer when I get fresh peaches from the orchard. If you use canned peaches be sure to drain first. I use a good dark rum in this cake like Bacardi or Appleton's. I don't separate the flour with the salt and baking soda everything gets put in the same time in mixing bowl. Depending on how much extracts I have on hand sometimes I use less of one and more of another, but the aroma of almond extract is the best.
Provided by DivaoftheHearth
Categories Dessert
Time 1h20m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees.
- Butter or spray tube pan with nonstick spray.
- Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
- Add one egg at a time and beat well after each one.
- Add sour cream, extracts and brandy mix until blended.
- Add flour one cup at a time with salt and baking soda.
- Mix batter well while scraping sides of mixing bowl with a spatula.
- Using a spatula fold peaches into batter.
- Pour into tube pan evenly.
- Bang pan to get air bubbles out at least 3 times.
- Bake for 55 to 60 minutes or until toothpick comes out clean.
- If you tap on cake it should sound hollow.
- Take cake out of pan while still slightly warm.
- Turning upside down onto a large plate.
- Using a measuring cup pour 1/4 cup brandy, and 1/4 cup rum together, add 1/4 cup sugar and 1 tsp melted butter.
- Stir with spoon until sugar is dissolved.
- Take a fork and poke holes all around top of cake.
- With a spoon pour brandy and rum mixture in holes.
- Let cake sit upside down until completely cooled.
- Once cake is completely cooled turn right side up and place on cake dish.
- Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
- Along with 1 tsp vanilla extract add 2tsp melted butter, orange juice and brandy. Stir well until a glaze is formed and drizzle all over top of cooled cake.
Nutrition Facts : Calories 409.8, Fat 14.9, SaturatedFat 8.9, Cholesterol 81.4, Sodium 367.4, Carbohydrate 64, Fiber 0.8, Sugar 47.2, Protein 4.2
APRICOT BRANDY POUND CAKE
Make and share this Apricot Brandy Pound Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter, gradually add sugar and beat until light.
- Add eggs one at a time, beat thoroughly after each.
- Add flavoring, then sifted dry ingredients alternately with sour cream and brandy.
- Blend well Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes.
- Cool in pan on rack.
- Keeps very well, can be frozen which improves flavor.
Nutrition Facts : Calories 503.1, Fat 22.1, SaturatedFat 13, Cholesterol 154.8, Sodium 278.1, Carbohydrate 69.6, Fiber 0.6, Sugar 42.1, Protein 6.7
PEACH BRANDY POUND CAKE
Make and share this Peach Brandy Pound Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h55m
Yield 1 Cake
Number Of Ingredients 14
Steps:
- For Cake: Preheat oven to 325 degrees.
- Cream butter and sugar together,add eggs 1 at a time.
- Mix flour and salt and add alternately with sour cream.
- Stir in flavorings and brandy.
- Pour into a greased and floured Bundt pan.
- Bake 1 to 1-1/2 hours or until tests done.
- Cool cake in pan for 15 minutes, then remove to cool completely.
- Drizzle Glaze atop cake, if desired.
- For Glaze: Mix powdered sugar and brandy together and drizzle over cake.
Nutrition Facts : Calories 6824.6, Fat 261.7, SaturatedFat 153, Cholesterol 1723.7, Sodium 2829.7, Carbohydrate 1045.9, Fiber 10.1, Sugar 757, Protein 83.1
APRICOT BRANDY POUND CAKE
Make and share this Apricot Brandy Pound Cake recipe from Food.com.
Provided by Connie Maple
Categories Dessert
Time 1h40m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Grease and flour a very large tube pan.
- Cream together sugar and butter add eggs one at a time.
- Mix dry things and set aside.
- Mix sour cream and all flavorings and brandy.
- Alternately add dry and wet to sugar mix.
- Mix until well blended then pour into pan and bake at 325 for 70 minutes.
PEACH SCHNAPPS CAKE
Make and share this Peach Schnapps Cake recipe from Food.com.
Provided by firestick911
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Perheat oven to 350.Grease bunt cake pan .
- Place nuts in bottom of pan.
- Put all ingredients in mixing bowl.Mix on medium speed until smooth. Pour batter in pan. Bake 45 minutes to 1 hour .( depends on your oven).
- Prick holes in top of cake .
- Glaze.
- In small pan melt butter ,add sugar and water. Bring to a boil , boil 5 minutes stirring constantly.Allow to cool , stir in peach schapps . Pour over cake and allow to set overnight . Invert onto a platter.
Nutrition Facts : Calories 577.7, Fat 31.6, SaturatedFat 9.3, Cholesterol 110, Sodium 597.2, Carbohydrate 69.6, Fiber 1.2, Sugar 50.5, Protein 6
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