Peach Brandy Pound Cake
Indulge in the irresistible charm of this Peach Brandy Pound Cake, a dessert that brings together the warmth of Southern-inspired flavors with a touch of sophistication. Made with real peach brandy, luscious peach preserves, and tender chunks of fresh or canned peaches, this cake boasts a moist, buttery crumb infused with fruity, aromatic notes. A golden Bundt pan masterpiece, it’s finished with a light dusting of powdered sugar, offering a balance of elegance and simplicity. Perfect for special occasions or everyday treats, this decadent pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. With its easy-to-follow steps and rich, comforting taste, it’s the ultimate dessert for peach lovers and baking enthusiasts alike. Keywords: Peach Brandy Pound Cake, peach dessert, Southern pound cake, fruit-filled Bundt cake.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 6 Large eggs
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Peach brandy
- 1.5 teaspoons Vanilla extract
- 0.5 cup Peach preserves
- 1 cup Peaches, chopped (fresh or canned, drained)
- 0.5 cup Powdered sugar (for optional topping)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard 10-inch Bundt pan or spray with a non-stick baking spray.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the peach brandy. Begin and end with the dry ingredients. Mix just until combined after each addition.
Stir in the vanilla extract and peach preserves until evenly distributed throughout the batter.
Gently fold in the chopped peaches with a spatula. Be careful not to overmix at this step to preserve the cake's texture.
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula if needed.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan on a wire rack for 20 minutes.
Invert the cake onto a serving plate and let it cool completely before lightly dusting with powdered sugar, if desired.
Slice and enjoy as is, or serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 168 mg | 7% | |
| Total Carbohydrate | 89.9 g | 33% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 65.6 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
