Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
Updated This summer 15, 2016.
This is the star from the party, the stand-out dessert. Serve this luscious pound cake with whipped cream, or dust with sifted powdered sugar. It's moist enough to visit with no glaze or frosting, however a peach sauce could be great using the sliced cake.
I received several positive comments relating to this cake. One individual recommended an easy glaze of warm peach preserves and whipped topping, and the other person steamed the syrup after some extra sugar and butter to create a glaze for that cake.
Ingredients
- 1 can (29 ounces) sliced peaches or peach chunks in heavy syrup
- 1 cup unsalted butter, 70 degrees
- 2 1/2 cups granulated sugar
- 6 large eggs, 70 degrees
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon sodium bicarbonate
- 1/2 cup buttermilk
- 1/3 cup reserved peach syrup
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Preparation
Heat oven to 325 F. Butter and flour a 12-cup Bundt cake pan, or spray having a baking spray. Drain syrup from peaches measure 1/3 cup from the syrup and reserve. Chop peaches finely and hang aside.
Beat butter and sugar until light and fluffy. Add some eggs individually, beating after each addition. Beat in vanilla.
In another bowl, combine flour, baking powder, salt, and soda. Blend dry mixture in to the creamed mixture, alternating with buttermilk fold in reserved 1/3 cup of peach syrup and also the chopped peaches.
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Spoon into prepared baking pan. Bake for one hour to at least one hour and fifteen minutes, or until a toothpick or cake tester arrives clean when placed in center.
Awesome in pan on the rack for fifteen minutes. Invert the wedding cake to the rack to awesome completely. Place the baking pan within the cooled cake (matching the grooves and pattern) and switch with rack then place a serving plate within the cake and invert again.