Brandy and Schnapps Pound Cake

Cake
3 cups granulated sugar
1 cup butter
6 large eggs
1 cup sour cream
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup apricot brandy
1 teaspoon grated lemon zest

Syrup
1 cup granulated sugar
1 cup water
1/4 cup peach schnapps
1 teaspoon grated lemon zest

Topping
1/2 cup apricot brandy
1 teaspoon grated lemon zest
1 cup apricot or peach preserves

Heat oven to 325ºF. Grease and flour a 10-inch tube pan.

Cake: In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time. Stir in the lemon zest and sour cream.

Sift together the flour, baking soda and salt, stir into the creamed mixture alternately with the brandy. Put the batter into the prepared tube pan.

Bake 1 hour and 15 minutes or until cake springs back to the touch.

Syrup: Combine the sugar, water, peach schnapps, and lemon zest in a small saucepan over medium high heat. Bring to a boil for 1 minute. Turn the cake out onto a wire rack. Place cake in the upside down position, and place a cookie sheet under the wire rack. Poke holes in the bottom of the cake with a fork. Pour the syrup over the entire cake, until all of the syrup is absorbed. Let cake stand for a few minutes.

Topping: In a small saucepan, combine the apricot or peach preserves, apricot brandy and lemon zest. Bring to a boil over medium heat. Let the mixture boil for 1 minute. Turn the cake over onto a serving plate, drizzle the warm glaze over the top.

Serve warm or cooled.