Peach Brandy Pound cake

Peach Brandy Pound Cake Recipe

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Lynnda Cloutier


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

★★★★★ 1 vote


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

How to Make Peach Brandy Pound cake


  • 1Beat 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.
  • 2Mix 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.
  • 3Pour 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.

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About Peach Brandy Pound cake

Course/Dish: Cakes