Peach Pound Cake by Rose

Rose Rauhauser


It's peach season and my husband and family love fresh peaches. Since I make peach custard pies all season long, recipe on here by the way, I thought I'd try a peach pound cake. You can frost, glaze or leave plain, that's up to you. I also put in Peach Schnaaps, for a more peach flavor. Enjoy.


★★★★★ 2 votes

8 or more
30 Min
1 Hr 15 Min


  • 1 c
    butter softened
  • 1/4 c
  • 3 c
  • 6
    extra large eggs
  • 3 1/4 c
  • 1 1/4 tsp
    baking soda
  • 1/4 tsp
  • 1 1/2 c
    sour cream
  • 1
    small package gelatin
  • 2 1/2 c
    fresh peaches, peeled and chopped
  • 1 tsp
    vanilla extract
  • 1 tsp
    almond extract
  • 2 tsp
    peach schnapps
  • 1 c
    chopped walnuts
  • 1 c
    flaked coconut

How to Make Peach Pound Cake by Rose


  1. Preheat oven to 350. Grease and flour and sugar a 10 inch tube pan. Cream butter, sugar and shortening until fluffy. Add eggs, one at a time, beating well after each addition. stir dry gelatin mix into sour cream and set aside. Add flour, baking soda and salt along with the sour cream mixture, beginning and ending with flour. Add flavorings, schnapps, fold in nuts and coconut and gently fold in peaches. Batter is very thick and will be high in the pan. Check my pictures. If you want you can make two smaller cakes out of this batter, but this cake is beautiful and big as is. It can be frosted, I would use a cream cheese with peach schnapps or drizzle or powdered sugar after cooled.

Printable Recipe Card

About Peach Pound Cake by Rose

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American

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