peach brandy pound cake

Peach Brandy Pound Cakes for Christmas

It’s Peach Brandy Pound Cake baking day at the Wade home. This cake is one of my favorite which I bake usually every Christmas. It’s a perfect gift forĀ friends too. Any southern gal knows how to make a good pound cake, and there are many, many variations, but this is my favorite. It’s a Southern Living recipe I’ve been baking since 1997.

Enjoy! and Merry Christmas! Flamingo 91


A delicious pound cake for family and friends.


  • 1 cup butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 (8 oz.) carton sour cream
  • 1/2 cup peach brandy
  • 2 teaspoons dark rum
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon almond extract


Beat butter at medium speed of an electric mixer 2 minutes. Gradually add sugar, beating at medium speed 5 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour, soda, and salt; add to butter mixutre alternately with sour cream, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in brandy and remaining ingredients.

Pour batter into a greased and floured 10-inch tube pan or bundt pan. Bake at 325 degrees for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Marylou preparing cake


2 thoughts on “Peach Brandy Pound Cakes for Christmas

  1. Works better when you add an egg, the extracts and the liquor! ;-)I had a great time with you in your sweet smelling kitchen reminiscing, laughing, crying, and sharing. A wonderful Christmas tradition, done up in the style that only a true southern gal can do!Thank you for including me in your fun. No one makes PBPC better!A.

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