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Apricot Brandy and Peach Schnapps Pound Cake
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Prep Time:
40 minutes
Cook Time:
75 minutes
Total Time:
115 minutes
Decadent liqueur-soaked cake for 12, perfect with fresh fruit in summer or a dollop of creme fraiche in winter.
Ingredients:
  • 3 cups white sugar
  • 1 cup butter, softened
  • 6 eggs, beaten
  • 3 cups all-purpose flour
  • 0.25 teaspoon baking soda
  • 1 cup sour cream
  • 0.25 cup apricot brandy
  • 1 teaspoon lemon zest
  • 1 cup white sugar
  • 0.5 cup peach schnapps
  • 1 cup water
  • 1 cup apricot preserves
  • 0.5 cup apricot brandy
  • 0.5 cup almonds
Instructions:
  • Prepare a tube cake pan by greasing with butter and dusting with flour. Preheat the oven to 325 degrees F (175 degrees C).
  • In a mixing bowl, whip butter and sugar until light and fluffy for 5 minutes. Gradually add eggs, beating well after each addition. Combine flour, baking soda, and salt in a separate bowl; mix in sour cream and brandy, then incorporate with the flour mixture. Bake for 1 hour and 15 minutes.
  • In a saucepan, create a luscious syrup by mixing sugar, peach flavored liqueur, water, and lemon zest. Bring to a rapid boil for 1 minute.
  • Invert cake onto a plate and use an ice pick or similar tool to create holes in the bottom. Carefully drizzle all the syrup over the cake, allowing it to soak in. Quickly flip the cake right side up onto a serving plate.
  • In a saucepan, simmer apricot preserves, apricot brandy, and lemon zest for 1 minute. Pour over the cake, sprinkle with sliced almonds, and add extra lemon zest if desired.
  • Garnish the cake elegantly with sliced fresh peaches and a sprinkle of 1/2 cup citrus juice. Toss in a basket of blueberries and gently combine. Drizzle 1/2 cup peach flavored liqueur and 1/2 cup simple syrup (prepared by boiling 1/2 cup sugar in 1 cup water for 1 minute and cooling) over the fruity mixture.

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