Ingredientes para Brandied Peach Cake
- Dried Peaches
- Peach Brandy
- Baking Soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- Cinnamon
- Nutmeg
- Allspice
- 2 teaspoons baking powder
- Eggs
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- Salad Oil
- Pecans
- Butter
- White Corn Syrup
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Cómo preparar Brandied Peach Cake
- Soak 6-8 ripe peaches, sliced, in 1/2 cup brandy in a sealed container overnight.
- In a medium bowl, dissolve 1 teaspoon baking soda in 1 cup buttermilk. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 2 teaspoons baking powder.
- In a large bowl, beat 3 large egg yolks with 1/4 teaspoon salt, 1 1/2 cups granulated sugar, and 1/2 cup vegetable oil until light and fluffy.
- Add the buttermilk mixture and flour mixture alternately to the egg yolk mixture, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in 1 cup chopped pecans or walnuts and the brandied peaches. In a clean bowl, beat 3 large egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- Pour batter into a greased and floured 9x13 inch baking pan.
- Bake at 350°F (175°C) for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the sauce: In a small saucepan, combine 1/2 cup brandy, 1/4 cup granulated sugar, 2 tablespoons butter, and 1/4 cup peach preserves. Bring to a simmer over medium heat, stirring until sugar and butter are melted and sauce is smooth.
- Pour warm sauce over the warm cake immediately after removing from the oven.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
175g
Fat
42g
Carbs
23g
