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Recipe Apricot Brandy, Peach Schnapps Pound Cake (Cake)
Home Cooking Recipes
Required Ingredients:
- 3 cups white sugar
- 1 cup butter
- 6 eggs
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup apricot brandy
- 1 teaspoon lemon zest
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- 1 cup white sugar
- 1 cup water
- 1/2 cup peach schnapps
- 1 teaspoon lemon zest
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- 1 cup apricot preserves
- 1 teaspoon lemon zest
- 1/2 cup apricot brandy
Preparing/Cooking:
- Preheat oven to 325 degrees F (165 degrees C).
- Grease and flour a 10 inch tube pan.
- In a large bowl, cream together the butter and sugar until light.
- Beat in the eggs, one at a time.
- Stir in the lemon zest and sour cream.
- Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy.
- Put the batter into the prepared tube pan.
- Bake for 1 hour and 15 minutes in the preheated oven.
- Cake will spring back to the touch when done.
- To make the syrup, use the second set of ingredients.
- Combine the sugar, water, peach schnapps, and lemon zest in a small saucepan over medium high heat.
- Bring to a boil for 1 minute.
- Turn the cake out onto a wire rack.
- Place cake in the upside down position, and place a cookie sheet under the wire rack.
- Poke holes in the bottom of the cake with a fork.
- Pour the syrup over the entire cake, until all of the syrup is absorbed.
- Let cake stand for a few minutes.
- To make the topping for the cake, use the third set of ingredients.
- In a small saucepan, combine the apricot or peach preserves, apricot brandy and lemon zest.
- Bring to a boil over medium heat.
- Let the mixture boil for 1 minute.
- Turn the cake over onto a serving plate, drizzle the warm glaze over the top.
- Serve warm or cooled.
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