Delicious Apricot Brandy Peach Schnapps Pound Cake Recipe

Indulge in this delectable Apricot Brandy Peach Schnapps Pound Cake, bursting with flavor and the perfect balance of sweetness. This moist and tender pound cake is enhanced with the delightful combination of apricot brandy and peach schnapps, resulting in a delightful treat for any occasion. The cake is infused with a rich, fruity aroma and a moist, buttery texture that will leave your taste buds craving for more. Whether you're hosting a party or simply in need of a decadent dessert, this recipe is sure to impress.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/2 cup apricot brandy
• 1/4 cup peach schnapps
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Powdered sugar, for dusting (optional)

Directions

1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease and flour a 9-inch bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Stir in the apricot brandy, peach schnapps, milk, vanilla extract, and almond extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
9. Once the cake has cooled, dust it with powdered sugar, if desired, and serve.
10. Enjoy this scrumptious Apricot Brandy Peach Schnapps Pound Cake with a cup of tea or coffee, or as a delightful dessert on its own.

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