Peachy Brandy Pound Cake with Apricot Glaze

Recipe Collection: Dessert

Peachy Brandy Pound Cake with Apricot Glaze is a rich, fruity dessert perfect for any occasion. This American-style cake is infused with apricot brandy and topped with a luscious apricot glaze and crunchy almonds, making it a showstopper at your holiday gatherings.

This recipe contains gluten, dairy, nuts, and eggs, catering to those who enjoy a classic dessert with a twist. Its moist texture and sweet, fruity profile make it versatile for any meal, whether served as a dessert or a sweet treat with coffee.

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Overview

This delightful pound cake combines the rich flavors of apricot brandy and peach schnapps, creating a moist and fruity dessert perfect for any holiday table. Topped with a luscious apricot glaze and crunchy almonds, this cake is sure to impress your guests.

Diet Type

Contains Alcohol

Allergies

Gluten, Dairy, Nuts, Eggs

Cuisine

American

Serving Size: 12

Cooking Time: 115 minutes

Ingredients

• 3 Cups white sugar
• 1 Cup butter, softened
• 6 Large eggs, whisked
• 3 Cups all-purpose flour, sifted
• 0.25 Teaspoon (tsp) baking soda
• 0.5 Teaspoon (tsp) salt
• 1 Cup sour cream
• 0.25 Cup apricot brandy
• 1 Teaspoon lemon zest, zested
• 1 Cup white sugar
• 0.5 Cup peach schnapps
• 1 Cup water
• 1 Teaspoon lemon zest, zested
• 1 Cup apricot preserves
• 0.5 Cup apricot brandy
• 1 Teaspoon lemon zest, zested
• 0.5 Cups almonds, sliced

Steps

1. Preheat your oven to 325°F (175°C). Butter and flour an angel food tube cake pan.
2. In a mixing bowl, cream together 1 cup of butter and 3 cups of sugar for 5 minutes. Add the eggs one at a time, beating well after each addition.
3. Sift together the flour, baking soda, and salt. Gradually add the flour mixture to the creamed mixture, alternating with sour cream and 0.25 cups of apricot brandy, ending with the flour mixture.
4. Pour the batter into the prepared cake pan and bake for 1 hour and 15 minutes.
5. While the cake is baking, prepare the syrup by combining 1 cup of sugar, 0.5 cups of peach schnapps, 1 cup of water, and 1 teaspoon of lemon zest in a saucepan. Boil for 1 minute.
6. Once the cake is done, turn it out onto a plate and punch holes in the bottom with an ice pick or similar tool. Slowly pour the syrup into the holes until fully absorbed. Turn the cake right side up onto a serving plate.
7. For the glaze, combine the apricot preserves, 0.5 cups of apricot brandy, and 1 teaspoon of lemon zest in a saucepan. Boil for 1 minute. Drizzle over the top of the cake.
8. Sprinkle sliced almonds on top of the glaze, adding a little extra lemon zest if desired.
9. Serve the cake with sliced fresh peaches and a mix of blueberries, coated with 0.5 cups of citrus juice. Pour 0.5 cups of peach schnapps and 0.5 cups of simple syrup over the fruit for an extra touch.

Enjoy your homemade Peachy Brandy Pound Cake with Apricot Glaze!