A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).

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  • 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)

Nutrition Facts

750.8 calories; 8.6 g protein; 114.4 g carbohydrates; 142.1 mg cholesterol; 289.4 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2003
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! Read More
(21)
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/11/2003
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! Read More
(21)
Rating: 5 stars
11/11/2003
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! Read More
(21)
Rating: 4 stars
10/25/2004
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 Read More
(11)
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Rating: 5 stars
12/28/2010
It does take a while to make but well worth it. Great recipe! Thanks! Read More
(9)
Rating: 5 stars
12/27/2006
Moist and delicious. Well worth the time and effort. Read More
(7)
Rating: 5 stars
04/16/2013
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! Read More
(4)
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Rating: 5 stars
08/24/2011
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! Read More
(4)
Rating: 5 stars
10/14/2017
It was a hit for a family gathering! I filled the hole in the center of the cake with the leftover brandy glaze and let it sit for a few hours - made for a very moist cake! Read More
Rating: 5 stars
01/05/2020
I have made this cake twice since Thanksgiving. The first time I followed the recipe to the letter. It was tasty everyone like it and it was completely gone in 4 days. The second time I tweaked the recipe to my liking and made a raspberry/orange glaze of my own invention and within 2 days it was gone! Now my family wants to have this every month not just on the holidays! Love it!! Read More
Rating: 5 stars
11/26/2018
The cake was very moist and it was a huge hit. Read More