Peach Brandy Pound Cake with Peach Brandy Glaze

Peach Brandy Pound Cake with Peach Brandy Glaze | Bakewell Junction

Peach Brandy Pound Cake with Peach Brandy Glaze | Bakewell Junction

Today I’m sharing another great dessert that I made for my family who visited on Labor Day weekend.  This is an easy pound cake that really packs a punch with all the layers of flavor that are included in it.  My cousins were wowed by the flavor and the lovely thick glaze.  I usually keep the glaze as thick as possible because I love the thicker cake to icing ratio.  This is definitely a recipe that I’ll be making again.

Enjoy!

Peach Brandy Pound Cake with Peach Brandy Glaze

Yield:  1 large bundt cake                 Cook Time:  1 hour 20 minutes

Ingredients:

Batter:

  • 3 cups unsifted flour
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 cup (2 sticks) butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 cup sour cream
  • 2 teaspoons rum
  • 1 teaspoon orange extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/3 cup peach brandy

Peach Brandy Glaze:

  • 1/3 cup butter, melted
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 1 1/2 tablespoons peach brandy
  • 1/2 to 2 tablespoons water

Step 1:  For the batter:  Mix together flour, baking soda and salt in a medium bowl and set aside.  Cream butter for about four minutes.  Gradually add sugar and beat until light in color.  Beat in eggs one at time; ensuring that each is completely combined before the next is added.

Step 2:  Add flour mixture in three batches, alternating with two batches of sour cream.  Stir in the rum, peach brandy and extracts until incorporated.

Step 3:  Prepare a large 14 cup, 10 inch bundt (or tube) pan by spraying liberally with cooking spray and coat with flour.  Pour batter evenly in to the pan.  Bake in a preheated 325 degree oven for 1 hour and 15 to 20 minutes.  A toothpick inserted in the center comes out clean when done.  This cake will bake to the very top of the pan, so you could set aside some of the batter for 2 to 3 cupcakes to be baked separately.

Step 4:  Cool cake on a rack for 15 minutes.  Remove the cake from the pan and cool completely on a rack.

Step 5:  For the glaze:  As the cake cools, combine powdered sugar and melted butter in a medium bowl.  Stir in the vanilla.  Stir in the peach brandy.  Stir in 1/2 tablespoon of water.  Based on desired consistency, add up to 2 additional tablespoons of water.  Since I wanted a thick glaze, I used the least amount of water possible.  Note that the glaze will thicken quickly as it cools.

Storing:  Store in a sealed plastic container for a few days.

Enjoy!!!

Cake recipe slightly adapted from a co-worker’s hand written recipe, original origin unknown.
Bundt Cake Glaze adapted from Desktop Cookbook, Bundt Cake Icing / Glaze.

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