Peach Brandy Pound Cake

16 ingredients
9 steps

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)
  • 1 1/4 cups powdered sugar
  • 6 tablespoons peach brandy

Directions

  1. 1
    For Cake: Preheat oven to 325 degrees.
  2. 2
    Cream butter and sugar together,add eggs 1 at a time.
  3. 3
    Mix flour and salt and add alternately with sour cream.
  4. 4
    Stir in flavorings and brandy.
  5. 5
    Pour into a greased and floured Bundt pan.
  6. 6
    Bake 1 to 1-1/2 hours or until tests done.
  7. 7
    Cool cake in pan for 15 minutes, then remove to cool completely.
  8. 8
    Drizzle Glaze atop cake, if desired.
  9. 9
    For Glaze: Mix powdered sugar and brandy together and drizzle over cake.

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