Apricot Brandy and Peach Schnapps Pound Cake

This moist apricot brandy and peach schnapps pound cake is made with sour cream, apricot brandy, and a peach schnapps syrup soaked into the cake. It bakes dense, rich, and boozy. It takes about 1 hour 55 minutes and serves twelve.

I cream the butter and sugar for a full 5 minutes before adding the eggs. That long beat gives the cake its fine, tender crumb. Add the eggs one at a time so the batter stays smooth, and end with the flour to avoid overworking it.

The syrup soak is the key step. Once the cake is out of the pan, punch holes in the bottom and slowly pour in the warm syrup so it absorbs fully. Glaze the top with the apricot mixture while warm and scatter almonds over it.

Apricot Brandy and Peach Schnapps Pound Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Cakes & Cupcakes Dessert

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Summer

Description

This boozy apricot brandy and peach schnapps pound cake soaks a peach syrup into a sour cream cake, finished with an apricot glaze and almonds.

Ingredients

For the Cake:

• 3 cups white sugar
  
• 1 cup butter, softened
  
• 6 eggs, beaten
  
• 3 cups all-purpose flour
  
• 1/4 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 cup sour cream
  
• 1/4 cup apricot brandy
  
• 1 teaspoon lemon zest

For the Syrup:

• 1 cup white sugar
  
• 1/2 cup peach schnapps
  
• 1 cup water
  
• 1 teaspoon lemon zest

For the Glaze:

• 1 cup apricot preserves
  
• 1/2 cup apricot brandy
  
• 1 teaspoon lemon zest
  
• 1/2 cup sliced almonds

Instructions

1. Butter and flour an angel food tube pan. Preheat the oven to 325°F (165°C).
   
2. In a mixing bowl, cream the butter and sugar together for 5 minutes. Add the eggs one at a time, beating well after each. Sift the flour with the baking soda and salt. Add this to the batter alternately with the sour cream, apricot brandy, and lemon zest, ending with the flour. Pour into the prepared pan and bake for 1 hour 15 minutes.
   
3. Make the syrup: combine the sugar, peach schnapps, water, and lemon zest in a saucepan. Boil for 1 minute.
   Turn the cake out onto a plate and punch holes in the bottom with a skewer or similar. Slowly pour all the syrup into the holes until the cake absorbs it. Turn the cake right side up onto a serving plate.
   
4. Make the glaze: combine the apricot preserves, apricot brandy, and lemon zest in a saucepan and boil for 1 minute. Drizzle over the top of the cake. Scatter the sliced almonds over the glaze, with a little more lemon zest if you like.
   

FAQs

Why do I cream the butter and sugar for 5 minutes?

The long beat works air into the butter, which gives the pound cake its fine, tender crumb. Cut it short and the cake comes out denser and heavier than it should.

Why do I punch holes in the cake before adding the syrup?

The holes let the warm syrup soak all the way through instead of just sitting on top. Pour it in slowly while the cake is still warm so it drinks up every bit and stays moist.

Can I make this cake without the alcohol?

You can, but the apricot brandy and peach schnapps are most of the flavor here, so it won’t taste the same. Swap in apricot and peach nectar if you want the fruit without the booze, and skip the brandy in the glaze.

What kind of pan do I use?

An angel food tube pan, the tall kind with a hole in the middle. The center tube helps a big, dense cake like this bake evenly all the way through.

What else can I make with apricot preserves?

The glaze here uses a cup of apricot preserves, and you can make your own with my Dried Apricot Jam. For another boozy apricot dessert built for a special occasion, try my Poached Pears with Apricot Sauce