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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 399.5
  • Total Fat: 6.6 g
  • Cholesterol: 2.2 mg
  • Sodium: 256.0 mg
  • Total Carbs: 81.4 g
  • Dietary Fiber: 6.0 g
  • Protein: 9.8 g

View full nutritional breakdown of Apricot Brandy & Peach Schnapps Pound Cake calories by ingredient
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Apricot Brandy & Peach Schnapps Pound Cake

Submitted by: LFERGUSON0


Number of Servings: 12

Ingredients

    3 C. Splenda
    1/2 C. Smart Balance Light Buttery Spread, Softened
    1/2 C. Unsweetened Apple Sauce
    1 1/2 C. Egg Substitute
    3 C. Whole Wheat Flour
    2 Tbsp. Wheat Germ
    2 Tbsp. Flax Seed Meal
    1/4 tsp. Baking Soda
    1/2 tsp. Salt
    1 C. Fat-Free Sour Cream
    1/4 C. Apricot Brandy
    1 tsp. Lemon Zest

    1 C. Splenda
    1/2 C. Peach Schnapps
    1 C. Water
    1 tsp. Lemon Zest

    1 C. All Fruit Apricot Preserves
    1/2 C. Apricot Brandy
    1 tsp. Lemon Zest
    1/2 C. Sliced Almonds

    1 C. Sliced Peaches
    1/2 C. Fortified Orange Juice
    1 Pint Fresh Blueberries
    1/2 C. Peach Schnapps
    1/2 C. Simple Syrup

Tips

You can make your own simple syrup by boiling 1/2 C. Splenda in 1 C. water for 1 min. & cool.


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Directions

1. Spray one angle food tube cake pan with non-stick spray & then sprinkle with whole wheat flour. Preheat oven to 325 degrees F (175 degrees C).
2. In a mixing bowl, cream together Smart Balance & Splenda for 5 min. Add apple sauce. Add egg substitute 1/4 C. at a time. Beat well. Sift flour with soda & salt; add sour cream & brandy ending with flour. Bake for 1 hr. 15 min.
3. Prepare the syrup in a sauce pan by combining the Splenda, peach flavored liqueur, water, & lemon zest. Boil for 1 min.
4. Turn cake out onto plate & punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated & syrup is absorbed. Immediately turn cake right side up onto serving plate.
5. Prepare the topping/glaze by combining the apricot preserves, apricot brandy, & lemon zest in a sauce pan & boiling for 1 min. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.
6. For topping coat sliced fresh peaches with orange juice. Add one basket blueberries & mix together. Pour peach flavored liqueur & simple syrup over fruit. (Simple syrup made from 1/2 C. Splenda boiled in 1 C. water for 1 min. & cooled.)

Serving Size: 1/12 of the Cake






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