Two Step Fresh Peach Pound Cake Recipe


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 substitutions in post above
6 large eggs
2 teaspoons vanilla
2 and 1/2 cups fresh peaches diced


Pre-heat oven to 325 degrees F.
Spray a 10-inch 16 cup tube pan with non-stick spray.
In the order listed add flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla to a 4-quart bowl of an electric mixer.
Beat at low speed for 1 minute. Scrape the sides.
Mix another 2 minutes at medium speed.
Fold in peaches.
Pour into the tube pan and bake 1 hour 25 to 1 hour 35 minutes, test cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs are on pick.