Apricot Brandy And Rum Pound Cake With Peaches

Name: Apricot Brandy And Rum Pound Cake With Peaches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oven to 350 degrees.
2
Butter or spray tube pan with nonstick spray.
3
Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
4
Add one egg at a time and beat well after each one.
5
Add sour cream, extracts and brandy mix until blended.
6
Add flour one cup at a time with salt and baking soda.
7
Mix batter well while scraping sides of mixing bowl with a spatula.
8
Using a spatula fold peaches into batter.
9
Pour into tube pan evenly.
10
Bang pan to get air bubbles out at least 3 times.
11
Bake for 55 to 60 minutes or until toothpick comes out clean.
12
If you tap on cake it should sound hollow.
13
Take cake out of pan while still slightly warm.
14
Turning upside down onto a large plate.
15
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.
16
Stir with spoon until sugar is dissolved.
17
Take a fork and poke holes all around top of cake.
18
With a spoon pour brandy and rum mixture in holes.
19
Let cake sit upside down until completely cooled.
20
Once cake is completely cooled turn right side up and place on cake dish.
21
Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
22
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.

1816

kcal

Calories

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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), and more.

Yes, Apricot Brandy And Rum Pound Cake With Peaches falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!