Schnapps and Brandy Ring Cake

Schnapps and Brandy Ring Cake

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Don’t let the alcohol in this cake scare you, it creates a wonderful flavour and is great served with fresh peaches and cream.


Serves: 12 

  • Cake
  • 3 cups (375g) plain flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 250g butter
  • 3 cups (600g) white sugar
  • 6 eggs
  • 1 teaspoon lemon zest
  • 1 cup (250ml) sour cream
  • 1/4 cup (60ml) apricot brandy
  • Syrup
  • 1 cup (200g) white sugar
  • 1 cup (250ml) water
  • 1/2 cup (120ml) peach schnapps
  • 1 teaspoon lemon zest
  • Glaze
  • 1 cup (320g) apricot or peach jam
  • 1/2 cup (120ml) apricot brandy
  • 1 teaspoon lemon zest

Preparation:25min  ›  Cook:1hour15min  ›  Ready in:1hour40min 

  1. Preheat oven to 160 degrees C. Grease and flour a 25cm ring tin.
  2. Cake: In a medium bowl sift together the flour, bicarbonate of soda and salt. Set aside.
  3. In a large bowl cream together the butter and sugar until light. Beat in the eggs one at a time. Stir in the lemon zest and sour cream. Stir in flour mixture alternately with the brandy. Put the mixture into the prepared ring tin.
  4. Bake for 1 hour and 15 minutes in the preheated oven. Cake will spring back to the touch when done. Turn the cake out onto a wire cake rack and leave in upside down position. Place a baking tray under the cake rack. Poke holes in the bottom of the cake with a fork.
  5. Syrup: Combine the sugar, water, peach schnapps and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute. Pour the syrup over the entire inverted cake until all of the syrup is absorbed. Let cake stand for a few minutes.
  6. Glaze: In a small saucepan combine the apricot or peach jam, apricot brandy and 1 teaspoon lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute. Turn the cake over onto a serving plate, drizzle the warm glaze over the top. Serve warm or cooled.

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