Apricot Brandy And Rum Pound Cake With Peaches

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 3 cups all-purpose flour
• 3 cups sugar (might sound like a lot but you'll need it)
• 1 cup unsalted butter (softened)
• 1 1/2 cups unsweetened peaches (diced)
• 4 eggs
• 1 cup sour cream
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 1/4 cup apricot brandy
• 1/4 cup dark jamaican rum (bacardi or appleton's)
• 1/4 cup apricot brandy
• 1/4 cup sugar
• 1 teaspoon butter (melted)
• 1 1/2-2 cups powdered sugar
• 2 teaspoons butter (melted)
• 1 teaspoon vanilla extract
• 1 teaspoon apricot brandy
• 1 teaspoon orange juice

Recipe

• 1 heat oven to 350 degrees.
• 2 butter or spray tube pan with nonstick spray.
• 3 using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
• 4 add one egg at a time and beat well after each one.
• 5 add sour cream, extracts and brandy mix until blended.
• 6 add flour one cup at a time with salt and baking soda.
• 7 mix batter well while scraping sides of mixing bowl with a spatula.
• 8 using a spatula fold peaches into batter.
• 9 pour into tube pan evenly.
• 10 bang pan to get air bubbles out at least 3 times.
• 11 bake for 55 to 60 minutes or until toothpick comes out clean.
• 12 if you tap on cake it should sound hollow.
• 13 take cake out of pan while still slightly warm.
• 14 turning upside down onto a large plate.
• 15 using a measuring cup pour 1/4 cup brandy, and 1/4 cup rum together, add 1/4 cup sugar and 1 tsp melted butter.
• 16 stir with spoon until sugar is dissolved.
• 17 take a fork and poke holes all around top of cake.
• 18 with a spoon pour brandy and rum mixture in holes.
• 19 let cake sit upside down until completely cooled.
• 20 once cake is completely cooled turn right side up and place on cake dish.
• 21 using a small deep bowl measure out 1 1/2 cups of powdered sugar.
• 22 along with 1 tsp vanilla extract add 2tsp melted butter, orange juice and brandy. stir well until a glaze is formed and drizzle all over top of cooled cake.