Peach Brandy Pound Cake Recipe

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Peach Brandy Pound cake

Lynnda Cloutier

By
@eatygourmet

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


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Ingredients

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

1
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.
2
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.
3
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