Peachy Keen Pound Cake w/Peach Brandy Glaze
Diane Hopson Smith
To me nothing says summer louder than the aroma of fresh juicy peaches. I highly recommend using fresh peaches if you can. But don't worry if you can't get fresh peaches, canned peaches will work just as well. Use fresh juicy peaches when in season and available.
Adapted cake from Calling all Cooks Cookbook and added a glaze.
This cake is buttery peachy good with or without the glaze but even better with.
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- 3 c
- self rising flour
- 2 1/4 c
- 1 1/2 c
- butter, melted
- 3/4 c
- 6 large
- eggs, room temperature
- 1 tsp
- vanilla extract
- 1 tsp
- almond extract
- 1 c
- mashed peaches (i used canned, drained), fresh peaches can be used
- 1/3 c
- peaches, pureed
- 2/3 c
- 1 Tbsp
- peach brandy (or juice from peaches)
NOTE 1: I used a 15 cup bundt pan.
NOTE 2: If using canned peached, drain well. Once mashed, drain again. I used a food processor, plusing 4 or 5 times.
NOTE: Yes you read it right, put in all (except peaches) in a mixing bowl and beat 20 minutes.
Combine peach puree, sugar and peach brandy (or peach juice) in a small saucepan. Cook over medium heat until sugar is dissolved (about 3 to 5 minutes).