Best 3 Peach Brandy Pound Cake Recipes
Indulge in the delightful flavors of summer with our tantalizing Peach Brandy Pound Cake, a classic dessert elevated with the essence of sweet peaches and a hint of brandy. This dense and moist cake boasts a tender crumb, a golden-brown crust, and a burst of juicy peach flavor in every bite. Perfectly balanced with a touch of brandy, it offers a sophisticated twist that adds depth and complexity to this timeless treat. Discover the secrets behind this delectable creation with our step-by-step guide, ensuring a perfect pound cake every time.
In addition to the Peach Brandy Pound Cake, our collection includes a variety of other pound cake recipes that cater to diverse tastes and occasions. From the classic Vanilla Pound Cake, a timeless favorite with its simple yet irresistible flavor, to the decadent Chocolate Pound Cake, a rich and indulgent treat for chocolate lovers, we have something for every sweet tooth. Explore our collection and uncover the perfect pound cake recipe for your next special occasion or everyday indulgence.
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 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)
PEACHY KEEN POUND CAKE W/PEACH BRANDY GLAZE
I absolutely love summer and especially all the wonderful fruit that comes with it. To me nothing says summer louder than the aroma of fresh juicy peaches. I highly recommend using fresh peaches if you can. But don't worry if you can't get fresh peaches, canned peaches will work just as well. Use fresh juicy peaches when in...
Provided by Diane Atherton
Categories Cakes
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. DO NOT pre-heat oven. Grease and flour bundt cake pan. NOTE 1: I used a 15 cup bundt pan. NOTE 2: If using canned peached, drain well. Once mashed, drain again. I used a food processor, plusing 4 or 5 times.
- 2. Combine flour, sugar, melted butter, milk, eggs, vanilla and almond extracts in a mixing bowl. Beat at medium for 20 minutes; fold in mashed peaches. NOTE: Yes you read it right, put in all (except peaches) in a mixing bowl and beat 20 minutes.
- 3. Pour into prepared pan. Place in cold oven. Bake at 300 degrees for 70 to 75 minutes or until cake test done.
- 4. Cool on wire rack in pan about 20 minutes. Invert onto plate and glaze.
- 5. GLAZE Combine peach puree, sugar and peach brandy (or peach juice) in a small saucepan. Cook over medium heat until sugar is dissolved (about 3 to 5 minutes).
- 6. Remove pan from heat and drizzle syrup on top of warm cake, allowing it to soak into the cake. Repeat process until all syrup has been absorbed into the cake.
- 7. Serve with a scoop of peach ice cream or some sliced peaches or with both. Enjoy!
Tips:
- Use ripe, juicy peaches for the best flavor.
- If you don't have peach brandy, you can substitute another type of brandy or even bourbon.
- Be sure to cream the butter and sugar together until light and fluffy. This will help the cake rise properly.
- Add the eggs one at a time, beating well after each addition.
- Fold in the dry ingredients gradually, alternating with the milk. This will help prevent the cake from becoming tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
Conclusion:
This peach brandy pound cake is a delicious and decadent dessert that is perfect for any occasion. The moist, tender crumb and sweet, boozy glaze are sure to impress your guests. So next time you're looking for a special treat, give this recipe a try!
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