Pound Cake with Brandied Peach Sauce Recipe
Pound Cake with Brandied Peach Sauce Recipe photo by Taste of Home

Pound Cake with Brandied Peach Sauce Recipe

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This peach sauce is so quick and elegant, you'll want to serve it over pound cake, shortcake, ice cream, waffles and whatever your palate desires. —Suzy Horvath, Sheridan, Oregon
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 cup water
  • 3 tablespoons brandy or apricot nectar
  • 2 tablespoons sugar
  • 2 tablespoons peach preserves
  • Dash salt
  • 3 cups sliced peeled peaches (about 5 medium) or frozen unsweetened sliced peaches
  • 1 cup heavy whipping cream
  • 4-1/2 teaspoons confectioners' sugar
  • 2-1/4 teaspoons vanilla extract, divided
  • 6 slices pound cake

Nutritional Facts

1 slice with 1/3 cup sauce and 1/3 cup whipped cream equals 346 calories, 21 g fat (13 g saturated fat), 121 mg cholesterol, 159 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large saucepan, combine the water, brandy, sugar, peach preserves and salt. Bring to a boil; reduce heat. Add peaches; cook and stir for 3-4 minutes or until tender.
  2. Remove peaches to a bowl; set aside. Bring sauce mixture to a boil; cook and stir until reduced to 1/2 cup.
  3. Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and 1/4 teaspoon vanilla; beat until stiff peaks form.
  4. Add reduced sauce and remaining vanilla to peaches; stir gently to combine. Serve with pound cake and whipped cream. Yield: 6 servings.
Originally published as Pound Cake with Brandied Peach Sauce in Country Woman February/March 2009, p26

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Reviewed Dec. 12, 2011

"I find this recipe is delicious, but you should be careful where you get the peaches. My family gets them from a group of Amish people who sell produce every once in a while, and they are always so good."

Reviewed Mar. 12, 2010

"The recipe sounds yummy but the cholesterol is over the top. I could use no fat cool whip but I don't thnk it would bring the count down very much...any suggestions out there?"

Reviewed Mar. 10, 2010

"I added Peach Liqueir to the sauce with a tad bit of cornstarch for thickener. I also doubled the recipe. We loved it Thanks"

Reviewed Mar. 10, 2010

"I would indeed make the peach sauce again, as it is delicious. I would prefer to serve it over ice cream though, as my family does not like pound cake, which is kind of sad."

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