Dessert

Apricot Brandy and Peach Schnapps Pound Cake is for Dessert.

Apricot Brandy and Peach Schnapps Pound Cake takes 40 minutes to prepare.

Apricot Brandy and Peach Schnapps Pound Cake takes 75 minutes to cook.

Apricot Brandy and Peach Schnapps Pound Cake makes 12 servings.

The ingredients for Apricot Brandy and Peach Schnapps Pound Cake are:

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

Here is how you make Apricot Brandy and Peach Schnapps Pound Cake:

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

The nutritional information for Apricot Brandy and Peach Schnapps Pound Cake is:

• 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