Apricot Brandy, Peach Schnapps Pound Cake
Pound cake got its name from the traditional recipe that called for a pound each of butter, sugar, eggs, and flour.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 2 teaspoon Apricot Brandy
- 2 teaspoon Peach Schnapps
- 1 cup Unsalted Butter
- 1.5 cup Granulated Sugar
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 2 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 0.5 cup Apricot Preserves
- 0.5 cup Powdered Sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a small bowl, combine the apricot brandy and peach schnapps. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the apricot brandy mixture. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Once the cake is cooled, spread the apricot preserves over the top. Dust with powdered sugar before serving.
- Enjoy your Apricot Brandy, Peach Schnapps Pound Cake!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.