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The Commander Hotel’s Peach Brandy Pound Cake


  • Total Time: 0 hours

Ingredients

Units Scale
  • 1 cup butter
  • 3 cups sugar
  • 6 eggs
  • 3 cups all-purpose flour (TFD suggested change – use 1 cup almond flour in place of one of the cups of A/P flour for extra moistness)
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 1 cup sour cream
  • 2 teaspoons rum
  • 1 teaspoon orange extract
  • 1/4 teaspoon almond extract
  • 2/3 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/2 cup peach brandy

Instructions

  1. Cream butter and gradually add sugar, beating well. Add eggs one at a time, mixing well after each addition. Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in remaining ingredients. Pour batter into a well-greased and floured 10-inch Bundt pan or tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Nutrition

  • Calories: 1623.65 kcal
  • Sugar: 152.15 g
  • Sodium: 244.17 mg
  • Fat: 64.43 g
  • Saturated Fat: 37.93 g
  • Trans Fat: 1.88 g
  • Carbohydrates: 224.01 g
  • Fiber: 2.57 g
  • Protein: 19.48 g
  • Cholesterol: 391.85 mg
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