Apricot Brandy And Peach Schnapps Pound Cake Recipe 435

facebook share image   twitter share image   pinterest share image   E-Mail share image

APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE



Apricot Brandy and Peach Schnapps Pound Cake image

A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table!

Provided by Judy Cambell

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 17

3 cups white sugar
1 cup butter, softened
6 eggs, beaten
3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
¼ cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
½ cup peach schnapps
1 cup water
1 teaspoon lemon zest
1 cup apricot preserves
½ cup apricot brandy
1 teaspoon lemon zest
½ cup almonds

Steps:

  • Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
  • In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
  • Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.
  • Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
  • Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
  • Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)

Nutrition Facts : Calories 750.8 calories, Carbohydrate 114.4 g, Cholesterol 142.1 mg, Fat 25.2 g, Fiber 1.7 g, Protein 8.6 g, SaturatedFat 13.3 g, Sodium 289.4 mg, Sugar 82.8 g

APRICOT BRANDY POUND CAKE



Apricot Brandy Pound Cake image

Make and share this Apricot Brandy Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 13

1 cup butter or 1 cup margarine, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 (8 ounce) carton sour cream
1/2 cup apricot brandy
1 teaspoon orange extract
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon rum extract
1/4 teaspoon almond extract

Steps:

  • Cream butter; gradually add sugar, beating until mixture is light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour, baking soda, and salt; mix well.
  • Combine sour cream, brandy, and flavorings.
  • Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
  • Pour batter into a greased and floured 10-inch tube pan.
  • Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
  • Cool in pan 10-15 minutes; remove from pan, and cool completely.

APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE RECIPE - (4.3/5)



Apricot Brandy and Peach Schnapps Pound Cake Recipe - (4.3/5) image

Provided by MJH

Number Of Ingredients 17

3 cups white sugar
1 cup butter, softened
6 eggs, beaten
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
1 cup white sugar
1/2 cup peach schnapps
1 cup water
1 teaspoon lemon zest
1 cup apricot preserves
1/2 cup apricot brandy
1 teaspoon lemon zest
1/2 cup almonds

Steps:

  • utter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C). In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes. Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute. Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate. Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired. Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)

APRICOT BRANDY POUND CAKE III



Apricot Brandy Pound Cake III image

From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!

Provided by VTGIRL22

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 1h30m

Yield 15

Number Of Ingredients 13

3 cups sifted all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ teaspoon rum flavored extract
1 teaspoon orange extract
¼ teaspoon almond extract
½ teaspoon lemon extract
1 teaspoon vanilla extract
½ cup apricot brandy
1 cup butter
3 cups white sugar
6 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
  • Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
  • Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 g

More about "apricot brandy and peach schnapps pound cake recipe 435"

APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE RECIPE
Cook recipe Apricot Brandy and Peach Schnapps Pound Cake! A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table!
From recipesfresher.com


APRICOT BRANDY, PEACH SCHNAPPS POUND CAKE - YUM TASTE
This moist pound cake is irresistible. It is wonderful served with fresh peaches and ice cream. Original recipe makes 1 -10 inch tube pan. Ingredients. 3 cups white sugar 1 cup butter 6 …
From yumtaste.com


APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE RECIPE
Get full Apricot Brandy and Peach Schnapps Pound Cake Recipe ingredients, how-to directions, calories and nutrition review.
From recipeofhealth.com


BRANDY AND SCHNAPPS POUND CAKE - RECIPE GOLDMINE
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.
From recipegoldmine.com


POUND CAKE RECIPE WITH APRICOT BRANDY - RUNNING TO …
Dec 3, 2017 This apricot brandy pound cake is so incredibly easy to put together, perfect for the holidays and absolutely delicious - a showstopper of flavors!
From runningtothekitchen.com


APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE RECIPE 435
Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute. Turn cake out onto plate and punch holes in bottom of cake with …
From tfrecipes.com


APRICOT BRANDY PEACH SCHNAPPS POUND CAKE RECIPE - GROUP RECIPES
An awesomely delicious pound cake that has a syrup poured over the bottom and a glazed topping where else but on top. There's alot of prep but the flavor is worth the effort. I found this …
From grouprecipes.com


APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE …
Apricot Brandy And Peach Schnapps Pound Cake With White Sugar, Butter, Eggs, All-purpose Flour, Baking Soda, Salt, Sour Cream, Apricot Brandy, Lemon Zest, White Sugar, Peach Schnapps, Water, Lemon Zest, Apricot Preserves, …
From yummly.com


APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE …
I found this recipe online a few years ago and I have been making it for Christmas and Easter ever since. Nobody passes up a piece of the rich moist pound cake. It takes a little extra time and effort but it is well worth it. brandy; …
From grouprecipes.com


APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE - YUM TASTE
A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table! Original recipe makes 12 servings. Ingredients. 3 cups white sugar 1 cup butter, softened 6 eggs, …
From yumtaste.com


APRICOT BRANDY, PEACH SCHNAPPS POUND CAKE - CAKECENTRAL.COM
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 …
From cakecentral.com


APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE
1/4 cup apricot brandy; 2 tbsp peach schnapps; Milk or cream, for greasing the baking pan; Preparation Time: 1 hour 30 minutes (including preparation and baking time) Difficulty Level: …
From flavorsomerecipes.com


APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE RECIPES
Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute. Turn cake out onto plate and punch holes in bottom of cake with …
From tfrecipes.com


APRICOT BRANDY AND PEACH SCHNAPPS POUND CAKE | RECIPE FINDER
Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).
From recipe-finder.com


APRICOT BRANDY POUND CAKE III - YUM TASTE
Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar …
From yumtaste.com


APRICOT BRANDY, PEACH SCHNAPPS POUND CAKE
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.
From recipeler.com


Related Search