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bourbon peach pound cake - bethcakes.com
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Bourbon Peach Pound Cake

A delicious pound cake full of peaches, covered in bourbon soak, and bourbon glaze!
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 12

Ingredients

Bourbon-Soaked Peaches

  • 3 cups sliced peaches
  • ¼ cup bourbon
  • ¼ cup all-purpose flour
  • ½ tsp ground cinnamon
  • ¼ cup packed light brown sugar

Pound Cake:

  • 1 ½ cups 3 sticks butter, room temperature
  • 1 8-oz block cream cheese, room temperature
  • 1 ½ cups granulated sugar
  • 1 ½ cups packed light brown sugar
  • 1 tbsp vanilla extract
  • 6 large eggs room temperature
  • 3 cups of all-purpose flour
  • ½ tsp ground cinnamon
  • ½ tsp of salt

Glaze:

  • ½ cup powdered sugar
  • 2-3 tbsp bourbon soak

Instructions

To make the bourbon-soaked peaches:

  • Place the sliced peaches in a medium sized bowl. Pour bourbon over peaches and give them a stir or two to make sure they’re all coated. Set aside.

To make the cake:

  • Butter and flour a tube cake pan. Set aside.
  • In a large bowl or the bowl of a stand mixer, cream butter and cream cheese together until completely combined. Add both sugars, vanilla, and eggs; mix well, scraping down the sides of the bowl as necessary.
  • Add flour, cinnamon, and salt, mix until all dry ingredients are combined.
  • Return to your bowl of bourbon-soaked peaches. Drain liquid into a measuring cup and set aside (we’ll use this later to make a bourbon soak that goes on the cake after it bakes!)
  • Add ¼ cup flour and ½ tsp ground cinnamon to the peaches; toss until peaches are evenly coated. Fold peaches into the cake batter.
  • Pour batter into the prepared cake pan. Place in a cold oven and bake on 325°F for 1 hour and 15 minutes to 1 hour and 30 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is done! A couple of crumbs clinging to the toothpick are okay, you just don’t want liquid cake batter. If that happens, back into the oven it goes, checking in 5 to 10 minute increments.

To make the bourbon soak:

  • While the cake is baking, make the bourbon soak. In the measuring cup with the leftover bourbon, add enough extra bourbon or water to equal ½ cup of liquid. Depending on how much liquid also comes from the peaches, you may not need to add anything. (I added a splash of water and was at ½ cup!)
  • Pour into a small saucepan over medium heat. Bring to a simmer and add ¼ cup light brown sugar. Cook, stirring every couple of minutes or so, until sugar is completely dissolved. Remove from heat and cool completely.
  • When the cake comes out of the oven, use a wooden pick or knife to poke holes all over the cake while it’s still in the pan. Drizzle bourbon soak over the cake, letting it seep down into the holes. Make sure to save 2 to 3 tablespoons of bourbon soak for the glaze.
  • Let the cake continue to cool in the pan for 20 to 30 minutes before turning onto a wire rack to cool completely.

To make the glaze:

  • Whisk together powdered sugar and bourbon soak until smooth. Drizzle over the cake and let it set for 15 to 20 minutes before serving.

Storage:

  • Store cake covered at room temperature.

Notes

Cake recipe adapted from Miss Dot's Pound Cake. All text and images ©Bethcakes.