Apricot Brandy and Rum Pound Cake With Peaches

READY IN: 1hr 20mins
SERVES: 18
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat oven to 350 degrees.
  • Butter or spray tube pan with nonstick spray.
  • Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
  • Add one egg at a time and beat well after each one.
  • Add sour cream, extracts and brandy mix until blended.
  • Add flour one cup at a time with salt and baking soda.
  • Mix batter well while scraping sides of mixing bowl with a spatula.
  • Using a spatula fold peaches into batter.
  • Pour into tube pan evenly.
  • Bang pan to get air bubbles out at least 3 times.
  • Bake for 55 to 60 minutes or until toothpick comes out clean.
  • If you tap on cake it should sound hollow.
  • Take cake out of pan while still slightly warm.
  • Turning upside down onto a large plate.
  • 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.
  • Stir with spoon until sugar is dissolved.
  • Take a fork and poke holes all around top of cake.
  • With a spoon pour brandy and rum mixture in holes.
  • Let cake sit upside down until completely cooled.
  • Once cake is completely cooled turn right side up and place on cake dish.
  • Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
  • 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.
Advertisement