↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
3 cups sugar
1 cup butter
6 eggs
3 cups flour
1/4 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/4 cup apricot brandy
1 tsp lemon zest
Syrup
1 cup sugar
1 cup water
1/2 cup peach schnapps
1 tsp lemon zest
Topping:
1 cup apricot preserves
1 tsp lemon zest
1/2 cup apricot brandy
Preheat oven to 32. Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream. Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan. Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done.
To make the syrup, use the second set of ingredients. 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. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork. Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes.
To make the topping for the cake, use the third set of ingredients. 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 serving plate, drizzle the warm glaze over the top. Serve warm or cooled.
view more member recipes
APRICOT BRANDY, PEACH SCHNAPPS POUND CAKE
Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
3 cups sugar
1 cup butter
6 eggs
3 cups flour
1/4 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/4 cup apricot brandy
1 tsp lemon zest
Syrup
1 cup sugar
1 cup water
1/2 cup peach schnapps
1 tsp lemon zest
Topping:
1 cup apricot preserves
1 tsp lemon zest
1/2 cup apricot brandy
Preheat oven to 32. Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream. Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan. Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done.
To make the syrup, use the second set of ingredients. 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. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork. Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes.
To make the topping for the cake, use the third set of ingredients. 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 serving plate, drizzle the warm glaze over the top. Serve warm or cooled.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Apricot Brandy And Peach Schnapps Pound Cake
by sgre52160
3 cups sugar 1 cup butter, softened 6 eggs, beaten 3 cups flour 1/4 tsp baking soda 1/2 tsp salt 1 cup sour cream 1/4 cup apricot brandy 1 tsp lemon zest 1 cup sugar 1/2 cup peach schnapp
by sgre52160
3 cups sugar 1 cup butter, softened 6 eggs, beaten 3 cups flour 1/4 tsp baking soda 1/2 tsp salt 1 cup sour cream 1/4 cup apricot brandy 1 tsp lemon zest 1 cup sugar 1/2 cup peach schnapp
Apricot Brandy Pound Cake
by sgre52160
1 cup butter, almost room temperature 3 cups sugar 6 eggs 3 cups flour 1/4 tsp baking soda 1/2 tsp salt 1 cup sour cream or yogurt 1/2 tsp rum flavoring 1 tsp orange extract 1/2 tsp lemon ext
by sgre52160
1 cup butter, almost room temperature 3 cups sugar 6 eggs 3 cups flour 1/4 tsp baking soda 1/2 tsp salt 1 cup sour cream or yogurt 1/2 tsp rum flavoring 1 tsp orange extract 1/2 tsp lemon ext
Apricot Pound Cake With Brandy Cream
by sgre52160
3 1/2 cups cake flour 3 cups sugar 1/2 tsp salt 1/4 tsp baking soda 1 cup butter, softened 1/2 cup sour cream 1/2 cup apricot brandy 6 eggs 1 tsp orange extract 1 tsp lemon extract 1 tsp alm
by sgre52160
3 1/2 cups cake flour 3 cups sugar 1/2 tsp salt 1/4 tsp baking soda 1 cup butter, softened 1/2 cup sour cream 1/2 cup apricot brandy 6 eggs 1 tsp orange extract 1 tsp lemon extract 1 tsp alm
Apricot Brandy And Rum Pound Cake With Peaches
by sgre52160
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 alm
by sgre52160
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 alm
Peach Schnapps Cake
by sgre52160
1 (18.25 oz) box white cake mix 3/4 cup water 1 egg white 1 small box vanilla instant pudding mix 1/2 cup peach Schnapps Put cake mix, water, egg white, pudding mix and peach Schnapps in a mixe
by sgre52160
1 (18.25 oz) box white cake mix 3/4 cup water 1 egg white 1 small box vanilla instant pudding mix 1/2 cup peach Schnapps Put cake mix, water, egg white, pudding mix and peach Schnapps in a mixe
view more member recipes
related CDKitchen recipes
7 Flavor Pound Cake
Peach Bellini
Chili's Calypso Cooler
Sex On The Beach
Caramel Apple
Fuzzy Navel
Applebee's Blue Skies
Bola
Bubble Gum Cocktail
Absolute Stress
Recipe Quick Jump