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Recipe Summary

Yield:
Makes 1 (10-inch) cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in extracts.

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  • Combine 2 cups cake flour and next 3 ingredients; add to butter mixture alternately with nectar, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

  • Stir together remaining 1 cup cake flour, coconut, and next 4 ingredients. Stir fruit mixture and pecans into batter.

  • Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour into a greased and floured 10-inch tube pan.

  • Bake at 275° for 2 hours or until a long wooden pick inserted in center comes out clean. Cool on a wire rack. If desired, wrap in cheesecloth, and soak with 2 cup peach brandy for two weeks.

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