Brandy and Schnapps Cake

Brandy and Schnapps Cake


9 people made this

This is a great birthday cake or celebration cake for the adults. It has apricot brandy cooked into the cake and a soaking liquid with peach schnapps and an icing with more apricot brandy.

Judy Cambell

Serves: 12 

  • Cake
  • 250g butter, softened
  • 3 cups white sugar
  • 6 eggs, whisked
  • 3 cups (375g) plain flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 cup (250ml) sour cream
  • 1/4 cup (60ml) apricot brandy
  • 1 teaspoon lemon zest
  • Soaking Syrup
  • 1 cup (220g) white sugar
  • 1/2 cup (125ml) peach schnapps
  • 1 cup (250ml) water
  • 1 teaspoon lemon zest
  • Glaze
  • 1 cup apricot jam
  • 1/2 cup (125ml) apricot brandy
  • 1 teaspoon lemon zest
  • 1/2 cup almonds

Preparation:40min  ›  Cook:1hour15min  ›  Ready in:1hour55min 

  1. Cake: Preheat oven to 180 degrees C. Butter and flour one ring tin.
  2. In a mixing bowl cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with bicarb soda and salt. Add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.
  3. Soaking Syrup: Prepare the syrup in a saucepan by combining the sugar, peach schnapps, water and lemon zest. Boil for 1 minute.
  4. Turn cake out onto plate and punch holes in bottom of cake with a skewer or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.
  5. Glaze: Combine the apricot jam, apricot brandy and lemon zest in a saucepan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.

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