Apricot Brandy and Peach Schnapps Pound Cake



Photo of Apricot Brandy and Peach Schnapps Pound Cake by Judy Cambell

Ingredients

3 cups white sugar
1 cup butter, softened
6 eggs, overwhelmed
3 cups all-goal flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup bitter product
1/4 cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
1/2 cup peach schnapps
1 cup water
1 teaspoon lemon zest
1 cup apricot preserves
1/2 cup apricot brandy
1 teaspoon lemon zest
1/2 cup almonds
Incorporate all ingredients to listing

Directions

Butter and flour 1 angle foods tube cake pan. Preheat oven to 325 levels F (175 degrees C).

In a mixing bowl, cream with each other butter and sugar for 5 minutes. Add eggs 1 at a time. Conquer perfectly. Sift flour with soda and salt incorporate bitter cream and brandy ending with flour. Bake for 1 hour 15 minutes.

Turn cake out on to plate and punch holes in base of cake with ice pick or some thing related. Slowly pour all of syrup into holes right until cake is penetrated and syrup is absorbed. Right away turn cake appropriate facet up on to serving plate.

Put together the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 moment. Drizzle over major of cake. Spot sliced almonds on leading of glaze along with a minimal lemon zest if sought after.

Provide the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Insert a person basket blueberries and blend jointly. Pour 1/2 cup peach flavored liqueur and 1/2 cup straightforward syrup in excess of fruit. (uncomplicated syrup manufactured from 1/2 cup sugar boiled in 1 cup water for 1 moment and cooled)

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