I am a firm believer that a cake should be as pretty as it is delicious. When making a presentation cake for company, I try to dress up the finished product to the best of my ability. The cake is my light pound cake dressed up with fruit and a sweet glaze. The use of the bundt pan adds extra servings. This is a pretty easy recipe that serves 12 people.
Spray a 10 cup bundt pan with cooking spray. Preheat oven to 350 degrees. Sprinkle the bottom of the bundt pan evenly with the brown sugar. Place the peach slices (rounded sides down) inside the grooves of the pan pressing down lightly into the sugar. Place the drained cherries between the peach slices. Sprinkle the peaches with cinnamon, allspice and nutmeg.
In the bowl of an electric kitchen aid type mixer, cream together the white sugar, butter and shortening until light and fluffy. Add the eggs, one at a time. Add in the vanilla. Stir together the flour, salt and baking soda. With the mixer on low, add in the flour mixture alternately with the milk.
Turn the mixer to medium and beat for 10 minutes. This gives the pound cake it's fine texture. This is why I use the stand mixer. If you don't have one, use your hand mixer. It's a long time to stand using a hand mixer so hang in there and beat for as long as you can.
Spoon the cake batter evenly on top of the peaches. Smooth out and bake in 350 degree oven for 50 minutes or until toothpick tests dry.
When cake is finished, carefully place a serving dish over top of bundt pan and flip the cake over leaving cake pan over cake for one minute.
Carefully remove the cake pan being careful not to burn your hands on the hot syrup.
Cool cake completely. Cover tightly and store in a cool place.