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My review
Apricot Brandy, Peach Schnapps Pound Cake
JUDY M CAMPBELL
"This moist pound cake is irresistible. It is wonderful served with fresh peaches and ice cream."
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Ingredients
servings 717 calsOriginal recipe yields 12 servings (1 -10 inch tube pan)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream. Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan.
- Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done. To make the syrup, use the second set of ingredients. Combine the sugar, water, peach schnapps, and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute. Turn the cake out onto a wire rack. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork. Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes.
- To make the topping for the cake, use the third set of ingredients. In a small saucepan, combine the apricot or peach preserves, apricot brandy and lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute. Turn the cake over onto a serving plate, drizzle the warm glaze over the top. Serve warm or cooled.
Nutrition Facts
Per Serving: 717 calories; 22.2 g fat; 113.2 g carbohydrates; 7.3 g protein; 142 mg cholesterol; 289 mg sodium. Full nutrition
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
4/12/2001
I have made this cake twice, once for family and once for my co-worker and everyone loved it !!! I have passed on this recipe so many times, it is simply yummy....
Most helpful critical review
2/7/2009
it is a great idea i wasnt to fond of the cake itself the texture and the taste just wernt right I might try yellow cake mix next time with the same sauce idea and see how that turns out
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4/12/2001
I have made this cake twice, once for family and once for my co-worker and everyone loved it !!! I have passed on this recipe so many times, it is simply yummy....
1/25/2006
i just found this recipe today and tried it out! even the unbaked batter was heavenly! lol... this took little time and I did not have apricot jam so i used Welche's orange marmalade w orange ze...
8/30/2007
This is a very impressive cake. It is rich and decadent. I used a chopstick to poke the holes instead of a fork.
11/25/2007
best cake i ever made! will definitely make again, especially for parties or special occasions. used Creme de Peache, orange zest and orange marmalade. Maybe I overbeat it, but there was SO m...
3/29/2008
This is a beautiful cake to look at and wonderful to eat. It is something that you will want to serve guests. Everything was just perfect.
1/17/2008
One of the best pound cakes I've tried. I always use more brandy in the batter than what is called for and I use a pineapple-apricot preserves in the glaze. Stays moist a long time. Takes a litt...
1/11/2010
My fiance didn't like this AT ALL, but I loved it, and so did the lady I made it for.
2/7/2009
it is a great idea i wasnt to fond of the cake itself the texture and the taste just wernt right I might try yellow cake mix next time with the same sauce idea and see how that turns out