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Ingredients
| dehydrated peaches: 1 cup (chopped) |
| peach brandy: 1 cup |
| baking soda: 1 tsp |
| buttermilk: 1 cup |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1 tsp |
| allspice: 1 tsp |
| baking powder: 1 tsp |
| eggs: 3 (separated) |
| salt: 1 tsp |
| granulated sugar: 1 1/2 cups |
| canola oil - for salads, woks and light frying: 1 cup |
| pecans: 1 cup (chopped) |
| granulated sugar: 1 cup |
| buttermilk: 1/2 cup |
| vanilla extract: 1/2 tsp |
| baking soda: 1/2 tsp |
| salted butter: 1/2 cup |
| light corn syrup: 1/2 Tbl |
| peach brandy: 2 Tbl |
Brandied Peach Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
12 serving(s)
Tags
- 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.