Shelly's Recipe

APRICOT BRANDY AND RUM POUND CAKE WITH PEACHES

Category: Cakes

3 cups flour
3 cups sugar
1 cup unsalted butter, softened)
1 1/2 cups unsweetened peaches, diced
4 eggs
1 cup sour cream
1 tbsp baking soda
1 tsp salt
1 tbsp vanilla extract
1 tsp 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 tsp butter, melted
1 1/2 to 2 cups confectioners sugar
2 tsp butter, melted
1 tsp vanilla extract
1 tsp apricot brandy
1 tsp orange juice

Preheat oven to 350. Butter or spray tube pan with nonstick spray.

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.

Syrup: 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.

Glaze: 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.