Brandied Peach Cake Recipe

Name: Brandied Peach Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 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

This decadent Brandied Peach Cake recipe is a guaranteed crowd-pleaser! Winner of a state-level 'best dessert' award, this recipe features juicy peaches soaked in brandy for an unforgettable flavor. The moist cake is perfectly complemented by a warm, luscious sauce. Prepare to be amazed! (Overnight brandy soak required for peaches.)

Prep Time 20 mins

Cook Time 60 mins

Calories 595.1 kcal

Protein 12g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.