Schnapps and Brandy Ring Cake

    (11)
    1 hour 40 minutes

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


    11 people made this

    Ingredients
    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

    Directions
    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (9)

    by
    25

    I have made this cake twice, once for family and once for my co-worker and everyone loved it !!! I have passed on this recipe so many times, it is simply yummy....  -  12 Apr 2001  (Review from Allrecipes USA and Canada)

    by
    19

    i just found this recipe today and tried it out! even the unbaked batter was heavenly! lol... this took little time and I did not have apricot jam so i used Welche's orange marmalade w orange zest and omitted the lemon zest.... this is an A+ in my book! Now get baking! lol....  -  25 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    13

    This is a very impressive cake. It is rich and decadent. I used a chopstick to poke the holes instead of a fork.  -  30 Aug 2007  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 4 collections