Deliciously Boozy Pound Cake with Apricot Brandy and Peach Schnapps

This pound cake recipe is a delightful twist on the classic dessert, adding the flavors of apricot brandy and peach schnapps for a fruity and boozy kick. The cake is moist, rich, and perfect for a special occasion or just a sweet treat any day. The combination of flavors creates a unique and delicious dessert that will impress your family and friends.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/4 cup apricot brandy
• 1/4 cup peach schnapps
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sour cream
• Powdered sugar for dusting

Directions

1. Preheat the oven to 325°F and grease a 10-inch tube pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the apricot brandy, peach schnapps, and vanilla extract.
5. In a separate bowl, sift together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the cake in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely.
10. Dust with powdered sugar before serving.

Interesting Facts