Brandied Peach Cake
- Ready In:
- 1hr
- Ingredients:
- 22
- Serves:
-
12
ingredients
- 236.59 ml dried peaches, chopped
- 236.59 ml peach brandy
- 4.92 ml baking soda
- 236.59 ml buttermilk
- 4.92 ml vanilla
- 473.18 ml flour
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- 4.92 ml allspice
- 4.92 ml baking powder
- 3 eggs, separated
- 4.92 ml salt
- 354.88 ml sugar
- 236.59 ml salad oil
- 236.59 ml pecans, chopped
-
SAUCE
- 236.59 ml sugar
- 118.29 ml buttermilk
- 2.46 ml vanilla
- 2.46 ml baking soda
- 118.29 ml butter
- 7.39 ml white corn syrup
- 29.58 ml peach brandy
directions
- Soak peaches in brandy in a closed container overnight.
- Dissolve soda in buttermilk and add vanilla.
- Sift flour, spices and baking powder together.
- Beat egg yolks, and mix with salt, sugar and oil.
- Add buttermilk mixture and flour mixture alternately to egg yolk mixture.
- Add nuts and brandied peaches, then beat egg whites and fold in gently.
- Pour into a 9- by 13-inch pan.
- Bake at 350°F for 45 minutes.
- For the sauce, combine all ingredients and bring to a boil.
- Pour over cake while both are hot.
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RECIPE SUBMITTED BY
Sassy in da South
Lexington