Indulge in Fruity Bliss: Peach Brandy Pound Cake Recipe

Hello there foodies, today I’m excited to share with you my latest recipe creation – Peach Brandy Pound Cake. This is the perfect dessert that combines a classic texture pound cake with an exquisite peach and brandy flavor.

As a chef specializing in British cuisine, I have had the pleasure of working with many amazing ingredients, but none quite as peachy keen as this one. The Peach Brandy Pound Cake is a delectable treat that has been inspired by some of the most delicious sweets I’ve tried during my travels to Southern United States.

This delightful dessert is easy to make and includes simple ingredients that can be found in any well-stocked kitchen. The recipe offers an excellent way to enjoy fresh peaches in a unique and tasty way all year round.

So, whether you’re looking for a sweet indulgence just for yourself or a dessert idea to impress your dinner guests, Peach Brandy Pound Cake ticks all the boxes. Get ready to experience the ultimate taste sensation with an explosion of flavors in every bite.

Why You’ll Love This Recipe

Peach Brandy Pound Cake
Peach Brandy Pound Cake

Are you ready for a dessert that will make your taste buds sing? This Peach Brandy Pound Cake Recipe is just what you need! Not only does it use the freshest and most delicious ingredients, but it also has the perfect balance of flavors that will leave you wanting more.

Firstly, this recipe incorporates peach brandy as its key ingredient, which gives the cake its distinct peachy keen flavor. The addition of pure vanilla extract, dark rum and peach schnapps all enhance the flavor profile and elevate it to new heights.

Moreover, the recipe’s unique blend of sour cream and butter produces a classic texture pound cake that is perfectly moist yet fluffy. It bakes evenly and boasts both a crusty exterior as well the perfect crumb on the inside.

Lastly, let’s talk about aesthetics. With its rich golden color and aroma wafting through your kitchen, you will be met with temptation even before you bite into it. The recipe comes with a brandy glaze to drizzle on top giving it an additional level of perfection making it ideal for celebrations or even as a delicious treat just for yourself.

In conclusion, whether you’re looking for a dessert to serve to impress guests or are simply craving something sweet and delicious, this Peach Brandy Pound Cake is the perfect option. It’s easy to make, incredibly flavorful, and guaranteed to be an instant hit every time. So don’t wait any longer! Head over to your kitchen right now and try this recipe out yourself – one bite and you’ll be hooked!

Ingredient List

 Sweet and boozy perfection
Sweet and boozy perfection

Here’s a list of ingredients for this Peach Brandy Pound Cake recipe:

  • 3 cups of all-purpose flour
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 6 eggs
  • 1 cup of sour cream
  • 2 cups of granulated sugar
  • 1 1/2 cups or 3 sticks of unsalted butter, softened and melted + extra for coating the bundt pan
  • 1 tablespoon of pure vanilla extract
  • 1 cup of peach brandy (alternatively, you can use apricot brandy, peach schnapps or rum)


  • Brandied Peach Glaze – see instructions below.

Make sure you have all these ingredients before you start making this amazing Peach Brandy Pound Cake!

The Recipe How-To

 Indulgence at its finest
Indulgence at its finest

Let’s dive straight into how you can make this Peach Brandy Pound Cake Recipe! Assemble all of the ingredients at your workstation before you begin mixing.

Step 1: Preheat the Oven & Grease the Bundt Pan

The first step in making this Peach Brandy Pound Cake is to preheat the oven to 325 degrees Fahrenheit. While the oven is preheating, you can take a bundt pan and grease it with a non-stick spray or butter.

Step 2: Cream Butter and Sugar

To create the perfect texture for the base of your cake, cream together 1 cup (226g) of softened unsalted butter with 3 cups (675g) of granulated sugar in a mixing bowl. Beat them together until they become thick, and slightly paler in color.

Step 3: Add Eggs One at a Time

Add 6 large eggs, one by one, mixing each egg completely before adding another. Scrap down the sides of your bowl to ensure everything is as fully mixed as it can be.

Step 4: Combine Dry Ingredients

Take another mixing bowl and sift together 4 cups (500g) of all-purpose flour with 1 teaspoon (4g) of salt to combine.

Step 5: Alternate Adding Wet and Dry Ingredients

Now, add flour mixture alternately with 1 cup (227g) of sour cream, starting and ending with the flour mixture while mixing on low speed. When adding, mix just enough after each addition to blend well.

Step 6: Add Peach Brandy!

Add 3/4 cup (150ml) of Peach Brandy to the batter and fold thoroughly until evenly incorporated throughout.

Step 7: Pour into Bundt Pan & Bake

After adding the peach brandy, pour the batter into your greased bundt pan. Bake it in the preheated oven for approximately 1 hour and 30 minutes or until a toothpick comes out clean when inserted into the cake.

Step 8: Let the Cake Cool Before Glazing

When baked, let the Peach Brandy Pound Cake cool down in the pan for a few minutes before flipping it over onto a cooling rack. When the cake has cooled down to room temperature you can dust the top of the cake with powdered sugar, or create a brandy glaze by combining 1/2 cup (113g) butter, 1/4 cup (60ml) water, and 1 cup (227g) granulated sugar in a medium saucepan over medium heat. Bring this mixture to a boil and stir constantly for about 5 minutes until it thickens. Remove from heat and stir in 1/2 cup (120ml) of Peach Brandy. Drizzle this glaze on top of your cooled cake.

Now that you know how to make this Peach Brandy Pound Cake,

Substitutions and Variations

 This cake is the real peach
This cake is the real peach

When it comes to recipe variations, the possibilities are endless. But before you start experimenting, here are some tried and tested substitutions and variations for this Peach Brandy Pound Cake Recipe.

For starters, if you’re not a fan of peach brandy, you can switch it up with apricot brandy or rum. These alternatives will lend a different flavor profile to the cake while still being complementary. You could also use fewer amounts of brandy or schnapps for a lighter flavor.

If sour cream isn’t your thing, no worries! You can swap it out for plain Greek yoghurt or buttermilk without sacrificing the cake’s texture. And if you’re looking for a vegan alternative to eggs, try using unsweetened applesauce as an egg replacement.

For those with dietary restrictions or preferences, there are a handful of substitutions you can make. To make this Peach Brandy Pound Cake recipe gluten-free, use a gluten-free flour blend instead of all-purpose flour. Coconut sugar or honey can be used instead of granulated sugar. And instead of butter – which is not vegan – plant-based butter substitutes like margarine or coconut oil work great.

One variation to consider is making mini pound cakes by baking the batter in muffin cups or small loaf pans. This would be perfect for a tea party or a dessert table spread that includes multiple treats.

Another variation idea is to incorporate fresh peaches into the batter, either by adding them as chunks or pureeing them and substituting part of the sour cream or butter content with peach puree. The result would be a Peach Cobbler Pound Cake – yum!

Overall, don’t be afraid to experiment with different ingredients and methods – after all, that’s how some of the best recipes are discovered!

Serving and Pairing

 A bite of heaven in every slice
A bite of heaven in every slice

Once the Peach Brandy Pound Cake is baked, cooled, and glazed, it’s time to serve it up to your eagerly awaited guests. This cake is a dessert that can be served on its own, or accompanied by some delicious side dishes. Let’s explore what goes well with Peach Brandy Pound Cake.

As an accompaniment to this cake, I recommend pairing it with some fresh sliced peaches. The addition of fresh fruit adds a burst of flavor and texture to this dessert, making it a delightful treat for your taste buds.

Another great option to pair with the cake is whipped cream. The light sweetness of whipped cream perfectly complements the rich flavors of the Peach Brandy Pound Cake. Spread a generous dollop of whipped cream on top of each slice of cake right before serving.

For an alcoholic pairing, you could serve Peach Brandy Pound Cake with a glass of dark rum or brandy. I recommend pouring a small amount of apricot brandy or peach schnapps over the cake itself. This will enhance the peachy flavor of the cake and give it an extra kick.

Lastly, for those who prefer a non-alcoholic beverage pairing, serve this cake with freshly brewed coffee or tea. The warm and comforting flavors will match perfectly with the soft and moist texture of the Peach Brandy Pound Cake.

In conclusion, Peach Brandy Pound Cake is an ideal dessert that can be served alone or paired with an assortment of complementary side dishes and beverages. Experiment with different pairings to find your perfect match!

Make-Ahead, Storing and Reheating

 A show-stopping dessert
A show-stopping dessert

One of the best things about this peach brandy pound cake recipe is that you can make it ahead of time, and it still remains moist and delicious when served. To make this recipe ahead of time, wrap it in aluminum foil or plastic wrap and store it at room temperature for up to 2 days.

If you want to store it for more than a few days, refrigerate it. Before refrigerating, allow the cake to cool completely. Wrap it in plastic wrap or put it in an airtight container to preserve its freshness. It lasts up to 5-7 days in the fridge.

To reheat previously baked peach brandy pound cake, preheat your oven to 325°F. Remove the wrapping from the cake and place the cake on a baking sheet or aluminum foil-lined baking dish. Bake in the preheated oven for 8-10 minutes until the cake is warm when touched.

One another way to reheat peach brandy pound cake whether fresh or already baked is microwave heating. The results may vary based on each microwave settings, but would roughly take 15 seconds per slice with power set at medium-high setting or around (50%) power.

For serving cold, dust some powdered sugar over the cooled peachy keen pound cake just before serving or with added fruits on top like fresh peach slices or with a scoop of vanilla ice-cream to satisfy your cravings.

Remember, this recipe is versatile and adapts well to being made ahead of time; then storing it in your refrigerator or freezer brings convenience without comprising its delightful taste!

Tips for Perfect Results

 Peachy keen and full of flavor
Peachy keen and full of flavor

Making a Peach Brandy Pound Cake can be a bit tricky, but with some guidance and tips, you can bake it to perfection. Here are some handy tips to help you create the perfect cake.

First and foremost, make sure to allow all of your ingredients to come to room temperature before starting. This includes butter, eggs, and sour cream. Room temperature ingredients will blend more easily and result in a smoother batter.

Another important tip is to thoroughly cream the butter and sugar together before adding any other ingredients. The ideal consistency is light and fluffy, which requires mixing for about three minutes on high speed.

When adding the eggs, it’s important to add them one at a time, making sure each egg is fully incorporated before adding the next one. This will help avoid separating the batter.

To ensure that the cake doesn’t stick to the pan, generously grease it with butter or baking spray and dust it lightly with flour. Don’t skimp on this step; it’s crucial for easy removal from the pan.

When baking, keep an eye on the cake and check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. Bake for another five minutes if needed and recheck until done.

Once baked, let the cake cool in its pan for 10-15 minutes before removing it onto a wire rack for further cooling. Make sure it cools down completely before glazing or dusting with powdered sugar.

Finally, one of the most important tips when making any cake is to measure your ingredients accurately. Using too little or too much flour can ruin the entire recipe. Invest in quality measuring cups and spoons and follow specific instructions for measurements.

By following these tips, your Peach Brandy Pound Cake will be a success every time!

Bottom Line

In conclusion, this Peach Brandy Pound Cake Recipe is guaranteed to make your taste buds sing. It combines the classic texture of a pound cake with the delicious flavor of ripe peaches and brandy. The recipe is easy to follow and allows for substitutions and variations to suit your personal taste. From the rich brandy glaze to the option of using fresh peaches, this recipe is versatile and perfect for any occasion.

Whether you’re looking to impress guests at a dinner party or simply want a tasty dessert for your family, this Peach Brandy Pound Cake Recipe is sure to please. So why not give it a try? Head to your local grocery store and pick up all the necessary ingredients, it’s time to get baking! Your friends and loved ones will thank you for giving them a taste of this peachy keen pound cake that they won’t forget anytime soon.

So go ahead and indulge in the satisfying sweetness of this delicious cake. I guarantee that once you’ve tasted it, you’ll be hooked!

Peach Brandy Pound Cake

Peach Brandy Pound Cake Recipe

Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Weeknight
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings 1 Cake
Calories 6824.6kcal



  • 1 cup butter, at room temperature (no substitutes)
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 2 teaspoons rum
  • 1 teaspoon orange extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon lemon extract
  • 1 teaspoon pure vanilla extract
  • 1/2 cup peach brandy

GLAZE (Optional)

  • 1 1/4 cups powdered sugar
  • 6 tablespoons peach brandy


  • For Cake: Preheat oven to 325 degrees.
  • Cream butter and sugar together,add eggs 1 at a time.
  • Mix flour and salt and add alternately with sour cream.
  • Stir in flavorings and brandy.
  • Pour into a greased and floured Bundt pan.
  • Bake 1 to 1-1/2 hours or until tests done.
  • Cool cake in pan for 15 minutes, then remove to cool completely.
  • Drizzle Glaze atop cake, if desired.
  • For Glaze: Mix powdered sugar and brandy together and drizzle over cake.


Serving: 1904g | Calories: 6824.6kcal | Carbohydrates: 1045.9g | Protein: 83.1g | Fat: 261.7g | Saturated Fat: 153g | Cholesterol: 1723.7mg | Sodium: 2829.7mg | Fiber: 10.1g | Sugar: 757g

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