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    You are in: Home / Recipes / Apricot Brandy and Rum Pound Cake With Peaches Recipe
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    Apricot Brandy and Rum Pound Cake With Peaches

    Apricot Brandy and Rum Pound Cake With Peaches. Photo by DivaoftheHearth

    1/1 Photo of Apricot Brandy and Rum Pound Cake With Peaches

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    DivaoftheHearth's Note:

    This cake is awesome. My husband asked me to come up with a cake that had his favorite fruit in it. Peaches. It's different than the usual pound cake. It smells so good every time I take the cake cover off to get a slice. I make it all year round, but love making it in the summer when I get fresh peaches from the orchard. If you use canned peaches be sure to drain first. I use a good dark rum in this cake like Bacardi or Appleton's. I don't separate the flour with the salt and baking soda everything gets put in the same time in mixing bowl. Depending on how much extracts I have on hand sometimes I use less of one and more of another, but the aroma of almond extract is the best.

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    Serves: 18



    Units: US | Metric


    1. 1
      Heat oven to 350 degrees.
    2. 2
      Butter or spray tube pan with nonstick spray.
    3. 3
      Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
    4. 4
      Add one egg at a time and beat well after each one.
    5. 5
      Add sour cream, extracts and brandy mix until blended.
    6. 6
      Add flour one cup at a time with salt and baking soda.
    7. 7
      Mix batter well while scraping sides of mixing bowl with a spatula.
    8. 8
      Using a spatula fold peaches into batter.
    9. 9
      Pour into tube pan evenly.
    10. 10
      Bang pan to get air bubbles out at least 3 times.
    11. 11
      Bake for 55 to 60 minutes or until toothpick comes out clean.
    12. 12
      If you tap on cake it should sound hollow.
    13. 13
      Take cake out of pan while still slightly warm.
    14. 14
      Turning upside down onto a large plate.
    15. 15
      Using a measuring cup pour 1/4 cup brandy, and 1/4 cup rum together, add 1/4 cup sugar and 1 tsp melted butter.
    16. 16
      Stir with spoon until sugar is dissolved.
    17. 17
      Take a fork and poke holes all around top of cake.
    18. 18
      With a spoon pour brandy and rum mixture in holes.
    19. 19
      Let cake sit upside down until completely cooled.
    20. 20
      Once cake is completely cooled turn right side up and place on cake dish.
    21. 21
      Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
    22. 22
      Along with 1 tsp vanilla extract add 2tsp melted butter, orange juice and brandy. Stir well until a glaze is formed and drizzle all over top of cooled cake.

    Ratings & Reviews:


    Nutritional Facts for Apricot Brandy and Rum Pound Cake With Peaches

    Serving Size: 1 (130 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 409.7
    Calories from Fat 133
    Total Fat 14.8 g
    Saturated Fat 8.9 g
    Cholesterol 81.4 mg
    Sodium 367.4 mg
    Total Carbohydrate 64.0 g
    Dietary Fiber 0.8 g
    Sugars 47.1 g
    Protein 4.1 g

    The following items or measurements are not included:

    apricot brandy

    apricot brandy

    apricot brandy

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