Peach Brandy Pound Cake
photo by thriftychef
- Ready In:
- 1hr 55mins
- Ingredients:
- 14
- Yields:
-
1 Cake
ingredients
-
CAKE
- 1 cup butter, at room temperature (no substitutes)
- 3 cups sugar
- 6 eggs
- 3 cups flour
- 1⁄4 teaspoon salt
- 1 cup sour cream
- 2 teaspoons rum
- 1 teaspoon orange extract
- 1⁄4 teaspoon almond extract
- 1⁄2 teaspoon lemon extract
- 1 teaspoon pure vanilla extract
- 1⁄2 cup peach brandy
-
GLAZE (Optional)
- 1 1⁄4 cups powdered sugar
- 6 tablespoons peach brandy
directions
- 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.
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Reviews
-
I made this a few days ago and it turned out fantastic. It had great texture and the taste was true to the recipe. It is very easy. I used a tube pan, Irish Butter and did not use the glaze. My wife said it was the best poundcake I have ever made.Thanks for the recipe.
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Oh, instead of glazing with uncooked alcohol, you absolutely must top each slice with a Spiced Canned Peach half! You can find them at good grocery stores. I plated each with artistic drizzles of either caramel or dark chocolate syrup, a few sprinkles of cinnamon, the spiced peach half and a squirt of extra creamy Readi Whip, with another touch of cinnamon sprinkle on top ~ Amazing!
RECIPE SUBMITTED BY
Theresa Thunderbird
United States
Hello,I collect old cookbooks,enjoy gardening,traveling and reading.I love to cook and bake!I've thought about opening my own bakery here in TN.That would be so fun!
