Peach Brandy Pound Cake Recipe

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Peach Brandy Pound cake

Lynnda Cloutier


It's amazing what a little peach brandy can do to pound cake. Moist and flavorful. Source: Unknown

pinch tips: How to Use Hand & Stand Mixers




1 cup butter or margarine, softened
3 cups sugar
6 large eggs
3 cups flour
1/4 tsp. baking soda
1/8 tsp. salt
8 oz. sour cream
1/2 cup peach brandy
2 tsp. dark rum
1 tsp. orange extract
1 tsp. vanilla extract
1/2 tsp. lemon extract
1/4 tsp. almond extract

Directions Step-By-Step

Beat butter at medium speed with mixer 2 minutes. Gradually add sugar, beating at medium speed 5 minutes. add eggs, 1 at a time, beating after each addition just til yellow disappears.
Mix flour, baking soda, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at low speed just til blended after each addition. Stir in brandy and remaining ingredients.
Pour batter into a greased and floured 10 inch tube pan. Bake at 325 for 1 1/2 hours or til wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Makes 1 ten inch tube cake.

About this Recipe

Course/Dish: Cakes