Best 3 Brandied Peach Cake Recipes

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Indulge in the exquisite flavor of a brandied peach cake, a delectable treat that tantalizes your taste buds with its harmonious blend of sweet, boozy, and fruity flavors. This classic dessert combines ripe, juicy peaches, a hint of brandy, and a tender, moist cake batter, creating a culinary masterpiece that is perfect for any occasion. As you embark on this culinary journey, discover the art of crafting this timeless dessert, exploring the secrets to achieving a flawlessly moist crumb, a perfectly balanced sweetness, and a delightful hint of brandy that elevates the overall experience.

Check out the recipes below so you can choose the best recipe for yourself!

POUND CAKE WITH BRANDIED PEACH SAUCE



Pound Cake with Brandied Peach Sauce image

This peach sauce is so quick and elegant, you'll want to serve it over pound cake, shortcake, ice cream, waffles and whatever your palate desires. -Suzy Horvath, Sheridan, Oregon

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 cup water
3 tablespoons brandy or apricot nectar
2 tablespoons sugar
2 tablespoons peach preserves
Dash salt
3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches
1 cup heavy whipping cream
4-1/2 teaspoons confectioners' sugar
2-1/4 teaspoons vanilla extract, divided
6 slices pound cake

Steps:

  • In a large saucepan, combine the water, brandy, sugar, peach preserves and salt. Bring to a boil; reduce heat. Add peaches; cook and stir for 3-4 minutes or until tender. , Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and 1/4 teaspoon vanilla; beat until stiff peaks form., Add reduced sauce and remaining vanilla to peaches; stir gently to combine. Serve with pound cake and whipped cream.

Nutrition Facts : Calories 346 calories, Fat 21g fat (13g saturated fat), Cholesterol 121mg cholesterol, Sodium 159mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

BRANDIED PEACH CAKE



Brandied Peach Cake image

Our friends brought this lovely, scrumptious dessert to dinner over the weekend. It was so good, I had her email me the recipe. She noted in the email that this dessert had one first prize in the state's "best dessert" category a few years back! I can sure see why!! Preparation/Cooking time does not include soaking peaches overnight in brandy. Be sure to do this the night prior to making the cake.

Provided by Sassy in da South

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 22

1 cup dried peaches, chopped
1 cup peach brandy
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon baking powder
3 eggs, separated
1 teaspoon salt
1 1/2 cups sugar
1 cup salad oil
1 cup pecans, chopped
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup butter
1/2 tablespoon white corn syrup
2 tablespoons peach brandy

Steps:

  • Soak peaches in brandy in a closed container overnight.
  • Dissolve soda in buttermilk and add vanilla.
  • Sift flour, spices and baking powder together.
  • Beat egg yolks, and mix with salt, sugar and oil.
  • Add buttermilk mixture and flour mixture alternately to egg yolk mixture.
  • Add nuts and brandied peaches, then beat egg whites and fold in gently.
  • Pour into a 9- by 13-inch pan.
  • Bake at 350°F for 45 minutes.
  • For the sauce, combine all ingredients and bring to a boil.
  • Pour over cake while both are hot.

BRANDIED PEACH COMPOTE CAKE



Brandied Peach Compote Cake image

Categories     Cake     Food Processor     Dessert     Bake     Passover     Raspberry     Peach     Brandy     Kosher     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 18

Vanilla Sugar
1 2/3 cups sugar
1 vanilla bean, chopped
Compote
1 1/2 cups water
1/4 cup brandy (kosher for Passover)
1 tablespoon peach or apricot preserves
6 fresh or frozen unsweetened raspberries (optional)
1 1/4 pounds frozen unsweetened sliced peaches (about 5 cups), thawed
Cake
1/2 cup matzo cake meal
1/2 cup potato starch
5 large eggs, separated
1/4 cup (1/2 stick) unsalted pareve margarine, melted
1/3 cup liquid nondairy creamer
1 tablespoon brandy (kosher for Passover)
1/2 teaspoon coarse salt
Fresh raspberries (optional)

Steps:

  • For Vanilla Sugar:
  • Combine sugar and vanilla bean in processor. Blend 2 minutes. Sift to remove vanilla pieces. (Can be made 2 weeks ahead. Store airtight.)
  • For Compote:
  • Combine 1/4 cup vanilla sugar, water, brandy, preserves and raspberries, if using in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Add peaches. Bring to boil; reduce heat and cook until peaches are barely tender, about 5 minutes. Using slotted spoon, transfer peaches to strainer set over bowl. Boil syrup until very thick and reduced to scant 1/3 cup, adding any juices that continue to drain from peaches, about 13 minutes. Strain syrup into small bowl; mix in peaches. Cool. (Can be made 1 day ahead. Cover and chill.)
  • For Cake:
  • Preheat oven to 350°F. Grease bottom of 9-inch-diameter springform pan. Combine cake meal and potato starch in small bowl; whisk to blend. Beat egg yolks and 1/2 cup vanilla sugar in large bowl until thick, about 2 minutes. Beat in margarine, then nondairy creamer and brandy. Beat in dry ingredients. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add 1/2 cup vanilla sugar and beat until stiff but not dry. Fold whites into yolks mixture in 3 additions. Transfer 1 cup batter to small bowl. Cover; chill. Pour remaining batter into prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 20 minutes. Cool cake in pan on rack 10 minutes. Maintain oven temperature.
  • Spoon reserved 1 cup batter in 1-inch band around edge of cake. Arrange peaches close together in spoke pattern in center, pressing ends into batter at edge. Spoon 2 tablespoons peach juices over fruit. Bake until band at edge is firm, about 35 minutes. Cool cake in pan on rack; let stand up to 8 hours.
  • Cut around pan sides to loosen cake; release sides. Garnish with fresh raspberries, if desired.

Tips:

  • For the best flavor, use ripe peaches that are in season.
  • To easily peel the peaches, score a shallow X on the bottom of each peach and place them in boiling water for 1 minute. Then, transfer them to an ice bath and the skins will slip right off.
  • If you don't have brandy, you can substitute rum, bourbon, or even orange juice.
  • The cake can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

This easy-to-make cake is a delicious way to enjoy the flavors of summer. The moist and flavorful cake is perfect for any occasion, and the brandy glaze adds a touch of elegance. Whether you're serving it for dessert or as a special treat, this cake is sure to be a hit. Here are some additional tips to make the best Brandied Peach Cake:
  • Be sure to use fresh, ripe peaches. This will give the cake the best flavor.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before glazing it. This will help the glaze set properly.

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