Lush Peach Brandy Pound Cake
Indulge in a slice of this Lush Peach Brandy Pound Cake, a delightful dessert that's bursting with rich flavors of peaches and spirits. Crafted from a blend of high-quality ingredients, this cake features a moist, buttery crumb enhanced by the unique taste of peach brandy. Perfect for celebrations, gatherings, or a quiet afternoon tea, each bite of this pound cake delivers a delightful combination of sweet and tangy notes from the fruit extracts and the distinctive warmth from the alcohol. Serve it plain or with a warm drizzle of brandy glaze to elevate your dessert experience!
N/A
Servings
350
Calories
14
Ingredients
Ingredients
Butter
1 cup (at room temperature (no substitutes))
Sugar
3 cups (granulated)
Eggs
6 (large)
Flour
3 cups (all-purpose, sifted)
Salt
1/4 teaspoon (fine sea salt)
Sour Cream
1 cup (full-fat)
Rum
2 teaspoons (dark or light)
Orange Extract
1 teaspoon (pure)
Almond Extract
1/4 teaspoon (pure)
Lemon Extract
1/2 teaspoon (pure)
Vanilla Extract
1 teaspoon (pure)
Peach Brandy
1/2 cup (for cake)
Powdered Sugar
1 1/4 cups (for glaze)
Peach Brandy
6 tablespoons (for glaze)
Instructions
1
Preheat your oven to 325°F (160°C). Grease and flour a Bundt pan, ensuring it’s ready for the batter.
2
In a large mixing bowl, cream the butter and sugar together using an electric mixer until the mixture is light and fluffy.
3
Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated.
4
In a separate bowl, combine the flour and salt. Gradually add this dry mixture to the creamed mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined.
5
Stir in the rum, orange extract, almond extract, lemon extract, vanilla extract, and peach brandy until evenly mixed.
6
Pour the batter into the prepared Bundt pan, smoothing the top for an even bake.
7
Bake in the preheated oven for about 1 to 1.5 hours, or until a toothpick inserted into the center comes out clean.
8
Once done, remove the cake from the oven and let it cool in the pan for about 15 minutes before inverting onto a cooling rack to cool completely.
9
For the glaze, combine the powdered sugar and 6 tablespoons of peach brandy in a small bowl. Mix until smooth and drizzle over the cooled cake if desired.
Nutrition Information
17.5g
Fat
50g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lush Peach Brandy Pound Cake?
It is a rich and moist dessert made with a buttery crumb, enhanced with peach brandy and a blend of citrus and nut extracts.
What oven temperature is required for this recipe?
The oven should be preheated to 325 degrees Fahrenheit or 160 degrees Celsius.
What kind of baking pan should I use?
You should use a Bundt pan that has been properly greased and floured.
Can I use a butter substitute in this pound cake?
No, the recipe specifies 1 cup of butter at room temperature and notes that there are no substitutes.
How much sugar is needed for the cake batter?
The batter requires 3 cups of granulated sugar.
How many eggs are used in the Lush Peach Brandy Pound Cake?
The recipe calls for 6 large eggs.
What type of flour is recommended?
You should use 3 cups of all-purpose flour that has been sifted.
What role does sour cream play in this recipe?
One cup of full-fat sour cream is used to provide moisture and a rich texture to the cake.
What type of rum is added to the batter?
The recipe calls for 2 teaspoons of either dark or light rum.
What variety of extracts are included for flavoring?
The cake uses orange extract, almond extract, lemon extract, and vanilla extract.
How much peach brandy goes into the cake itself?
The batter contains 1/2 cup of peach brandy.
What is the correct way to mix the dry and wet ingredients?
Gradually add the flour mixture to the creamed mixture, alternating with the sour cream, beginning and ending with the flour.
How long does the cake need to bake?
The baking time is approximately 1 to 1.5 hours.
How do I know when the pound cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Let the cake cool in the pan for about 15 minutes before inverting it onto a cooling rack.
What are the ingredients for the peach brandy glaze?
The glaze consists of 1 1/4 cups of powdered sugar and 6 tablespoons of peach brandy.
When should I apply the glaze to the cake?
The glaze should be drizzled over the cake after it has cooled completely.
What is the calorie count per serving?
Each serving contains approximately 350 calories.
How much fat is in a slice of this cake?
There are 17.5 grams of fat per serving.
What is the carbohydrate content per serving?
There are 50 grams of carbohydrates per serving.
How much protein does this cake provide?
Each serving contains 5 grams of protein.
What kind of salt is best for this recipe?
The recipe recommends 1/4 teaspoon of fine sea salt.
Is this cake suitable for special occasions?
Yes, it is tagged as perfect for celebrations, gatherings, and holiday desserts.
How much almond extract is used?
The recipe uses 1/4 teaspoon of pure almond extract.
Can I use low-fat sour cream?
The recipe specifically calls for full-fat sour cream to achieve the desired richness.
What is the amount of orange extract required?
You will need 1 teaspoon of pure orange extract.
How many total ingredients are in this recipe?
There are 14 ingredients in total, including those for the glaze.
What is the consistency of the batter before baking?
The batter is a thick, creamed mixture that should be smoothed on top once poured into the pan.
How much lemon extract is added?
The recipe calls for 1/2 teaspoon of pure lemon extract.
Can I serve the cake without the glaze?
Yes, the cake can be served plain or with the brandy glaze if desired.