Moist and buttery Peach Pound Cake made with fresh peaches and simple pantry ingredients.

Scale

4 cups all-purpose flour, sifted once

3 cups granulated sugar

2 cups butter, room temperature

1/2 cup buttermilk

1/2 cup peach schnapps

6 large eggs, room temperature

2 teaspoons pure vanilla extract

2 1/2 cups fresh peaches, diced

1. Preheat oven to 325 degrees F.

2. Prepare a 10-inch tube pan with cake release or shortening and sugar.

3. Add flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla to mixer.

4. Beat on low speed for 1 minute, scrape sides.

5. Mix on medium speed for 2 minutes.

6. Fold in diced peaches.

7. Pour batter into prepared pan.

8. Bake 1 hour 25 to 35 minutes until done.

9. Cool 20 minutes before inverting onto serving tray.

Store in airtight container in refrigerator.

Optional cream cheese glaze may be added.

Allow cake to reach room temperature before serving.