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Peach Brandy Pound Cake | Magnolia Days

Peach Brandy Pound Cake

A recipe for Peach Brandy Pound Cake with the classic texture of pound cake and flavored with peach brandy and dark rum. Make it for your special celebrations.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Author Renee

Ingredients

  • 1 cup unsalted butter at room temperature
  • 3 cups granulated sugar
  • 6 large eggs at room temperature
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 8 ounces sour cream
  • 1/2 cup peach brandy
  • 2 teaspoons dark rum
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F. Lightly grease and flour a 12-cup bundt pan or 10-inch tube pan.
  2. In a large bowl using an electric mixer on high speed, beat butter and sugar until light and fluffy, about 5 minutes.
  3. Add eggs, one at a time, beating well after each addition.
  4. Whisk together flour, baking soda, and salt.
  5. Add flour mixture in three additions, alternatively with sour cream in two additions, mixing on low speed until just combined. Do not over-mix.
  6. Stir in brandy, rum, and vanilla.
  7. Pour batter into prepared pan. Bake for 1 1/2 hours or until a toothpick or cake tester inserted in the center comes out clean.
  8. Cool cake in pan for 15 minutes. Remove cake from pan and cool completely on a wire rack.

Recipe Notes

A recipe for Peach Brandy Pound Cake with the classic texture of pound cake and flavored with peach brandy and dark rum. Make it for your special celebrations.