Peach Brandy Pound Cake
Ingredients
- CAKE ⓘ
- 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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
902
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).