While Peach Pound Cakes are not at all hard to make, they do take a lot of mixer time. A stand mixer is almost a must, unless you have enormous patience.
I made 8 mini bundt cakes with this recipe. If you prefer a 10 inch tube pan increase the baking time to 60 to 70 minutes.
For the Cake:
1 cup butter, softened, but not room temperature (2 sticks)
1/2 tsp salt
2 cups granulated sugar
4 extra large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1 1/2 cups fresh peaches, peeled and chopped
For the Sauce:
1/2 cup butter, softened (1 stick)
1/2 cup powdered sugar
2 Tbsp amaretto liqueur
1. For the Cake:
2. Preheat the oven to 325°. Prepare 8 mini bundt pans or a 10″ tube pan by buttering, then dust with sugar.
3. In a large bowl, beat the butter and salt until smooth and creamy, 3 minutes on medium-high. Stop and scrape down the sides and bottom.
4. Reduce the mixer speed to medium. Gradually add the sugar and continue to beat for another 5 to 8 minutes, until light and fluffy, scraping down once half way through and again at the end.
5. While the butter and sugar are beating, whip the eggs and vanilla together in a small bowl or glass measuring cup. Slowly pour the egg mixture into the sugar mixture. Beat all this on medium-high for another 3 minutes and scrape down again.
6. Reserve 1/4 cup of the flour. Whisk the remaining 2 3/4 cups of flour together with the baking powder. Reduce the speed to the lowest and add the flower very slowly, only about a tablespoon at a time.
7. Toss the peaches with the reserved flour and fold into the batter.
8. Spread the batter evenly in the prepared pans.
9. Bake 50 to 60 minutes, rotating half way through. The cake is done when a toothpick inserted near the middle comes out clean.
10. Cool on in the pan for 10 minutes before inverting onto a wire rack. Drizzle with Amaretto Hard Sauce.
11. For the Sauce:
12. In a small and bowl, beat together the butter and powdered sugar. Add the amaretto and stir until all ingredients are thoroughly blended.