Delicious Apricot Brandy Pound Cake Recipe
Do you have a sweet tooth and crave something deliciously tangy and boozy? Then, let me introduce you to my apricot brandy and rum pound cake with peaches recipe. It is like nothing you have ever tasted before – a mouthful of rich cake soaked in a luscious liqueur syrup that generously serves twelve people.
The best part of this recipe is that it combines the fruity flavors of apricot brandy, peach schnapps, and rum to create a heavenly pound cake that is perfect for any dessert occasion. Impress your guests with this elegant treat or enjoy it as an indulgent afternoon delight.
The recipe boasts a delightful mix of fresh peaches and canned peaches. It also incorporates the goodness of sour cream, butter, flour, sugar, eggs, and baking soda to make a soft and fluffy cake base. The glaze recipe secrets are in the vanilla extract flavoring mixed with apricot brandy that makes it iridescent brown for that perfect finishing touch.
So why not try taking your taste buds on a delicious journey and experience the aromatic goodness of this sublime dessert? Take some time for yourself or share it with others; either way, my apricot brandy and rum pound cake with peaches recipe will leave you wanting more.
Why You’ll Love This Recipe
There are many reasons why you’ll love this recipe for Apricot Brandy and Rum Pound Cake with Peaches. First and foremost, it’s a rich and indulgent cake that’s packed with loads of flavor. The addition of apricot brandy, vanilla extract, and rum flavoring gives this cake a deliciously complex aroma and taste that’ll tantalize your taste buds.
But that’s not all. This pound cake recipe is incredibly versatile and can be customized to suit different preferences. You can substitute the peaches for other fruits like fresh berries, apples, or canned pineapple, depending on what you have on hand. Alternatively, give the recipe a twist by using orange liqueur instead of apricot brandy, or opt for peach schnapps instead of rum flavoring.
And let’s not forget the texture – this pound cake is unbelievably moist and buttery thanks to the inclusion of sour cream in the batter. It’s a dreamy combination with the tender chunks of fresh peaches throughout. Whether enjoyed as a mid-day treat, served as dessert after dinner, or offered as a gift to friends and family, it’s bound to leave an unforgettable impression on every palate.
Ingredient List
Let’s take a look at the ingredients that will make our Apricot Brandy and Rum Pound Cake With Peaches Recipe an irresistible sensation. With rich and boozy flavors, this cake undoubtedly will become a must-have on your dessert menu.
Here’s what you’ll need:
- 3 cups of all-purpose flour
- 2 cups of granulated sugar
- 1 1/2 cups of unsalted butter, softened
- 1 cup of sour cream
- 1/2 cup of apricot brandy
- 1/2 cup of peach schnapps
- 8 eggs
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 teaspoons of vanilla extract
- 1/2 teaspoon of rum flavoring
- 1 can (15 oz.) sliced peaches, drained
Trust me; every ingredient counts here. The combination of apricot brandy and rum with the sweetness of peaches indulges the palate, making each bite remarkable.
The Recipe How-To
Now that we have all the ingredients ready, let’s get started on making this delicious Apricot Brandy and Rum Pound Cake with Peaches! This rich cake is soaked in a flavorful combination of apricot brandy and rum, then topped with juicy peaches for a delightful dessert that will impress your guests.
Preheat the Oven
First things first, preheat your oven to 325°F. This will ensure that your cake bakes evenly to perfection.
Prepare the Cake Batter
In a mixing bowl, add 3 cups of all-purpose flour, 1/2 teaspoon of salt and 1/4 teaspoon of baking soda. Mix these dry ingredients well and keep aside.
In another mixing bowl, cream 2 cups of unsalted butter for 2-3 minutes until it becomes fluffy. Gradually add in 3 cups of granulated sugar and continue to cream for another 5-7 minutes. The mixture should be light and fluffy.
Now add in eggs one at a time while beating thoroughly after each addition. Then mix in 1 1/2 teaspoons of vanilla extract, 1/2 cup of sour cream, and 1/2 cup of apricot brandy.
Gradually fold in the dry ingredient mixture (flour, salt, baking soda).
Finally, mix in 1/2 cup of rum and pour batter into a greased or lined Bundt pan.
Bake and Cool
Bake for 70-80 minutes at 325°F until a toothpick comes out clean when inserted into the center of the cake.
Once done, remove from the oven and allow it to cool completely at room temperature.
Add Peach Topping
Once the cake has cooled down completely, you can prepare your peach topping. Cut fresh peaches into small pieces or use canned peaches if you prefer.
In a small bowl, mix 1/2 cup of peach schnapps and 1/4 cup of apricot brandy.
Use a fork to prick the top of the cake and pour the peach schnapps mixture over it while the cake is still in the pan. Leave it to soak for 10-15 minutes before removing the cake from the pan.
Arrange your peaches on top of the cake as per your preference.
Glaze Your Cake
For the glaze, mix powdered sugar with rum flavoring, apricot brandy, and milk according to your desired consistency.
Drizzle and spread glaze over the cake and peach topping.
Serving Your Cake
This Apricot Brandy and Rum Pound Cake with Peaches recipe serves 12 generously. It’s best served fresh with vanilla ice cream or whipped cream on top for a creamy finishing touch. Enjoy!
Substitutions and Variations
If you’re looking to switch things up or want to make some adjustments to this recipe, there are a few substitutions and variations you can try. Here are some ideas:
– Instead of apricot brandy, you can use another fruit-flavored brandy such as cherry or peach brandy. If you don’t have brandy on hand, you can substitute it with peach schnapps or another liqueur that complements the flavors in this recipe.
– For a different twist on this cake, you can try making it with rum instead of apricot brandy. You can also combine the two alcohols together for a more complex flavor. Be careful not to use too much alcohol as it can overpower the other flavors in the cake.
– If you’re looking to make this recipe a bit healthier, you can replace some of the butter with unsweetened applesauce or mashed bananas. You can also reduce the amount of sugar used in the recipe and swap all-purpose flour with a gluten-free alternative.
– For a vegan version of this recipe, you can replace the sour cream with coconut cream or vegan yogurt and use a plant-based butter substitute. Substitute eggs with flax eggs or applesauce.
These are just a few ideas for substitutions and variations you can make to this recipe. Don’t be afraid to get creative and experiment with different ingredients to find your perfect combination!
Serving and Pairing
Now that you’ve created a delectable apricot brandy and rum pound cake with peaches, it’s time to serve it up and enjoy! This rich cake soaked in liqueur syrup is best served fresh alongside some fresh peaches. The syrup will keep the cake moist and flavorful, and the peaches will add a delicious burst of natural sweetness to every bite.
When it comes to pairing your brandy pound cake, there are a few options that could take your dessert game to the next level. If you want to continue with the alcohol theme, you could serve this pound cake with a glass of your favorite brandy. The apricot brandy used in the recipe would be the perfect match, but feel free to experiment with other brands if you prefer.
If you’re not a fan of brandy, you could opt for another fruity spirit like peach schnapps or even peach cobbler moonshine if you want to go all out. For those who prefer non-alcoholic beverages, try pairing your pound cake with a hot cup of coffee or tea. The flavors of the cake and the beverage will complement each other nicely.
This pound cake can also be served with vanilla ice cream or whipped cream for an extra decadent touch. You could even make a glaze with canned peaches mixed with some powdered sugar and vanilla extract for added texture and flavor.
In conclusion, this apricot brandy and rum pound cake with peaches is sure to be a hit at any gathering or as a treat for yourself. Feel free to experiment with pairings and toppings until you find your perfect match.
Make-Ahead, Storing and Reheating
This Apricot Brandy and Rum Pound Cake with Peaches recipe is best served fresh and warm, but it’s also perfectly fine to make ahead of time. You can prepare the cake up to 2 days before you plan to serve it by wrapping it tightly in plastic wrap and storing it at room temperature.
If you want to store the cake for longer, you can freeze it for up to a month by wrapping it tightly in plastic wrap and foil. Make sure to let it thaw at room temperature for a few hours before serving.
To reheat the cake, place it in a preheated oven at 350°F for about 10-15 minutes until warmed through. Alternatively, you can slice and toast the cake for a crispy texture that pairs perfectly with coffee or tea.
One important note is that the Apricot Brandy and Rum flavors of this pound cake become more enhanced after some time has passed. Therefore, if you have the time, consider making this cake ahead of when you plan to serve it.
Overall, you’ll be able to enjoy this rich cake soaked in liqueur syrup long after it was first baked, making it the perfect dessert for dinner parties or other special occasions.
Tips for Perfect Results
Now that we have gone through the essential steps to make an outstanding Apricot Brandy and Rum Pound Cake with Peaches, let me share with you some of my personal tips for perfect results.
First and foremost, make sure all your ingredients are at room temperature before you start mixing them in. This will ensure that they incorporate evenly, resulting in a uniform batter.
When adding flour to the mixture, do it gradually and mix at a low speed until just combined. Overmixing can cause the cake to become dense and heavy.
To prevent any potential sticking, butter your bundt pan generously before pouring the batter in. Additionally, dusting it with flour or substituting it for baking spray is recommended.
While this recipe recommends using fresh peaches, canned peaches can also work fine. If you opt for a canned variety, make sure to drain them well and sprinkle some sugar on top for added flavor.
Don’t forget that the Apricot Brandy and Rum Pound Cake with Peaches is a rich cake soaked in liqueur syrup. To ensure that all parts of the cake get soaked evenly, poke holes on top of it with a skewer before drizzling it with syrup.
Letting the baked cake cool down completely before removing it from the pan is crucial too. This will help maintain its texture and shape when you serve it.
Finally, feel free to play around with the flavors by adding different extracts or swapping peach schnapps for other fruit-flavored varieties like blackberry or raspberry to create your own unique twist on this classic recipe.
By following these tips and guidelines, you will undoubtedly achieve perfect results every time you make this delicious dessert!
Bottom Line
In conclusion, if you’re looking for a show-stopping dessert recipe that will impress your guests, this Apricot Brandy and Rum Pound Cake With Peaches Recipe is definitely worth trying. It’s a perfect combination of rich, moist cake, soaked in a delicious liqueur syrup that adds a unique depth of flavor.
The use of apricot brandy, vanilla extract, and rum flavoring gives this pound cake a bold and distinct taste. You won’t find anything else like it! The fresh peaches on top provide the perfect finishing touch to this stunning dessert that will leave your guests asking for more.
With easy-to-follow instructions and tips for perfect results, anyone can make this delicious cake at home. Plus, there are plenty of substitution options and variations available to suit different preferences.
Whether you’re celebrating a special occasion or just want to impress your family with your baking skills, this Apricot Brandy and Rum Pound Cake With Peaches Recipe is the ideal choice. So go ahead and give it a try – you won’t be disappointed!
Apricot Brandy and Rum Pound Cake With Peaches Recipe
Ingredients
- 3 cups all-purpose flour
- 3 cups sugar (might sound like a lot but you'll need it)
- 1 cup unsalted butter (softened)
- 1 1/2 cups unsweetened peaches (diced)
- 4 eggs
- 1 cup sour cream
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1/4 cup apricot brandy
- 1/4 cup dark Jamaican rum (Bacardi or Appleton's)
- 1/4 cup apricot brandy
- 1/4 cup sugar
- 1 teaspoon butter (melted)
- 1 1/2-2 cups powdered sugar
- 2 teaspoons butter (melted)
- 1 teaspoon vanilla extract
- 1 teaspoon apricot brandy
- 1 teaspoon orange juice
Instructions
- Heat oven to 350 degrees.
- Butter or spray tube pan with nonstick spray.
- Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
- Add one egg at a time and beat well after each one.
- Add sour cream, extracts and brandy mix until blended.
- Add flour one cup at a time with salt and baking soda.
- Mix batter well while scraping sides of mixing bowl with a spatula.
- Using a spatula fold peaches into batter.
- Pour into tube pan evenly.
- Bang pan to get air bubbles out at least 3 times.
- Bake for 55 to 60 minutes or until toothpick comes out clean.
- If you tap on cake it should sound hollow.
- Take cake out of pan while still slightly warm.
- Turning upside down onto a large plate.
- Using a measuring cup pour 1/4 cup brandy, and 1/4 cup rum together, add 1/4 cup sugar and 1 tsp melted butter.
- Stir with spoon until sugar is dissolved.
- Take a fork and poke holes all around top of cake.
- With a spoon pour brandy and rum mixture in holes.
- Let cake sit upside down until completely cooled.
- Once cake is completely cooled turn right side up and place on cake dish.
- Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
- Along with 1 tsp vanilla extract add 2tsp melted butter, orange juice and brandy. Stir well until a glaze is formed and drizzle all over top of cooled cake.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.