Apricot Brandy And Peach Schnapps Pound Cake |
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Prep Time: 0 Minutes Cook Time: 135 Minutes |
Ready In: 135 Minutes Servings: 12 |
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I found this recipe online a few years ago and I have been making it for Christmas and Easter ever since. Nobody passes up a piece of the rich moist pound cake. It takes a little extra time and effort but it is well worth it. Ingredients:
1 cup butter-softened |
3 cups white sugar |
6 eggs |
3 cups all-purpose flour |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sour cream |
1/4 cup apricot brandy |
1 teaspoon lemon zest or extract |
glaze |
1 cup white sugar |
1 cup water |
1/2 cup peach schnapps |
1 teaspoon lemon zest or extract |
topping |
1 cup apricot preserves |
1 teaspoon lemon zest |
1/2 cup apricot brandy |
Directions:
1. Cake:
2. Preheat oven to 325 degrees.
3. Grease and flour a 10 tube pan.
4. In a large mixing bowl,cream butter and sugar until fluffy. Beat in eggs one at a time. Add sour cream.
5. Sift together flour,soda,salt. Stir into creamed mixture alternately with the brandy.
6. Pour batter into prepared pan.
7. Bake for 1 hour and 15 minutes or until done. Let stand 5 minutes.
8. Glaze:
9. In a small saucepan,combine sugar,water,zest,and schnapps.
10. Boil for 1 minute.
11. While still in pan,poke holes in cake using a fork,chopstick,etc.
12. Pour entire glaze over cake. Go slowly so the glaze can be absorbed.
13. Turn cake out onto serving plate.
14. Topping:
15. In the same saucepan,combine preserves,zest and brandy.
16. Boil for 1 minute.
17. Slowly pour topping over cake. The slower you pour,the less it runs off.
18. Serve warm or cool completely.
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