Peach Brandy Pound Cake

Submitted by Theresa Thunderbird

• Ready In: 1hr 55mins
• Ingredients: 14
• Yields: 1 Cake

ingredients

• CAKE

• 1 cup butter, at room temperature (no substitutes)
• 3 cups sugar
• 6 eggs
• 3 cups flour
• 1⁄4 teaspoon salt
• 1 cup sour cream
• 2 teaspoons rum
• 1 teaspoon orange extract
• 1⁄4 teaspoon almond extract
• 1⁄2 teaspoon lemon extract
• 1 teaspoon pure vanilla extract
• 1⁄2 cup peach brandy

• GLAZE (Optional)

• 1 1⁄4 cups powdered sugar
• 6 tablespoons peach brandy

directions

1. For Cake: Preheat oven to 325 degrees.
2. Cream butter and sugar together,add eggs 1 at a time.
3. Mix flour and salt and add alternately with sour cream.
4. Stir in flavorings and brandy.
5. Pour into a greased and floured Bundt pan.
6. Bake 1 to 1-1/2 hours or until tests done.
7. Cool cake in pan for 15 minutes, then remove to cool completely.
8. Drizzle Glaze atop cake, if desired.
9. For Glaze: Mix powdered sugar and brandy together and drizzle over cake.

Reviews

[bill mayes]

I made this a few days ago and it turned out fantastic. It had great texture and the taste was true to the recipe. It is very easy. I used a tube pan, Irish Butter and did not use the glaze. My wife said it was the best poundcake I have ever made.Thanks for the recipe.

 

[TitaRita]

Oh, instead of glazing with uncooked alcohol, you absolutely must top each slice with a Spiced Canned Peach half! You can find them at good grocery stores. I plated each with artistic drizzles of either caramel or dark chocolate syrup, a few sprinkles of cinnamon, the spiced peach half and a squirt of extra creamy Readi Whip, with another touch of cinnamon sprinkle on top ~ Amazing!