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Call Me PMc

Cooking. Creating. Sharing

Two Step Fresh Peach Pound Cake Recipe

Jul.posted by Paula 149 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Jump to Recipe

Two Step Fresh Peach Pound Cake Recipe is rich, moist, and full of fresh, sweet peaches. Peach Schnapps also gives this pound cake a lot of boozy flavors!

It is the best Fresh Peach Pound Cake around!

Peach pound cake slice
whole peach pound cake sliced

I’ll be the first to admit that I was skeptical of this recipe. I found it in Southern Living and wanted to try it for my pound cake series.

What are the Two Steps? This recipe specifies layering all the ingredients in the mixing bowl in a certain order and mixing them. There’s no creaming the butter and sugar, no adding the eggs separately, and no alternating the dry and liquid ingredients. You simply dump all the ingredients in the bowl and mix. The second step in this Two Step Fresh Peach Pound Cake Recipe is simply folding in the fresh peaches. All you have to do now is wait while it bakes if you can. That’s the hardest part!

Two Step Fresh Peach Pound Cake Recipe

Two Step Fresh Peach Pound Cake Recipe

The cake was rising tall and fluffy when I peeked at it baking. When I tasted the first bite, this Two Step Fresh Peach Pound Cake Recipe was buttery, moist, and tasted like peaches!

It’s a winner.

In the spirit of full disclosure, because of the 1/2 cup peach schnapps in this cake recipe, this cake definitely has a boozy smell and flavor.

If you are not an alcohol fan, you can use 1 cup of buttermilk or peach-flavored drink and omit the peach schnapps. Your cake will have a slightly less noticeable peach flavor.

The conventional wisdom accepted by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking. It is wrong. In fact, you have to cook something for a good 3 hours to eradicate all traces of alcohol.

https://www.callmepmc.com/two-step-fresh-peach-pound-cake-recipe/
Two Step Fresh Peach Pound Cake Recipe is rich, moist and full of fresh, sweet peaches.

BEST PEACH POUND CAKE

I drizzled my peach cake with a cream cheese glaze, this is optional. I do like the extra little ump it gives the dessert though.

Because this Fresh Peach Pound Cake Recipe is so moist and because of the cream cheese glaze (if you decide to use the glaze), you’ll want to so store this cake in the refrigerator. It’ll be good in the refrigerator for 5 to 7 days. It won’t last that long…

Two Step Fresh Peach Pound Cake Recipe is rich, moist and full of fresh, sweet peaches.

SOUTHERN CLASSIC PEACH POUND CAKE

Of all the Pound Cake Recipes I’ve reviewed, this is one of my very favorites. It’s super moist. It has a vibrant peach flavor due to the peach schnapps and fresh peaches. Did you know that most of the ‘flavor’ in food comes from the aromas in the nose rather than the tastes in the mouth? Therefore, the peach schnapps also provides a distinct ‘flavor’ because it’s a strong smell. Don’t get me wrong, it’s not an overpowering smell, it just more prominent than any of the other flavors in this Two-Step Fresh Peach Pound Cake.

For tips on baking the perfect pound cake visit this post>BAKE THE PERFECT POUND CAKE

Get all my Pound Cake Recipes here.

The big pound cake review
Two Step Fresh Peach Pound Cake

Two Step Fresh Peach Pound Cake Recipe

Two Step Fresh Peach Pound Cake Recipe is rich, moist and full of fresh, sweet peaches. Peach Schnapps also gives this pound cake a lot of boozy flavor!
Author: Paula
4.68 from 87 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 14 slices

Ingredients

  • 4 cups all-purpose flour sifted once
  • 3 cups granulated sugar
  • 2 cups butter room temperature
  • ½ cup buttermilk
  • ½ cup *peach schnapps substitutions in post above
  • 6 large eggs
  • 2 teaspoons vanilla
  • 2 and ½ cups fresh peaches diced

Instructions

  • Preheat the 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 for 1 hour 25 to 1 hour 35 minutes, test the cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs on the pick.
  • Allow the cake to cool on a wire rack on the counter for 20 minutes before inverting it onto a serving tray. Store in an airtight container in the refrigerator.
  • I drizzled this Cream Cheese Glaze over my cake.

Notes

*The conventional thought by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking.  It is wrong.  In fact, you have to cook something for a good 3 hours to eradicate all traces of alcohol. 

Nutrition

Calories: 592kcal | Carbohydrates: 74g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 140mg | Sodium: 268mg | Potassium: 124mg | Fiber: 1g | Sugar: 47g | Vitamin A: 995IU | Vitamin C: 1.4mg | Calcium: 35mg | Iron: 2.1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Paula
« Copycat Wendy’s Frosty 3 Ingredient Almond Milk Ice Cream
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Comments

  1. shirley scott says

    09.20.22 at 6:12 pm

    What is wrong with you????
    I cannot print the recipe without getting 10 pages +++\
    Most frustrating.
    Had to write it down….
    Very diasppointing.

    Reply
    • Paula says

      09.22.22 at 12:29 pm

      Possibly your settings, Shirley. Nothing wrong with me, but thanks for asking….. I had 9 people print it and all printed just one page.

      Reply
    • Aisling says

      11.13.22 at 4:28 pm

      If you choose the print button just above the recipe in the blue section it only prints the recipe and it is only 2 pages

      Reply
    • Nancy says

      03.03.23 at 3:05 pm

      Nothing is wrong with her. If you go to the recipe and click on “Print” (LOL) you will get the recipe. Follow directions and it works.

      Reply
  2. Bobbi MacNider says

    09.11.22 at 11:25 am

    5 stars
    Gone in one day! Neighbors have requested that I make this again!

    Reply
  3. Mark Keever says

    08.23.22 at 12:44 pm

    I made this for my work crew and it was devoured! Very good cake. I made a cream cheese icing with 1 bar of cream cheese, 1/2 stick of butter, 1 tsp peach schnapps and 1 top of vanilla. Add about 2 cups of powdered sugar and add 1 fresh peach at the end. Fabulous!

    Reply
  4. Wendy says

    08.03.22 at 5:59 pm

    5 stars
    This is summertime perfection! We loved it so much.

    Reply
  5. Allyssa says

    08.02.22 at 8:34 am

    5 stars
    Really loved this very helpful recipe! Highly recommended! Thanks a lot for this amazing and super easy to make pound cake recipe! It’s really tasty and very flavorful! Will surely have this again!

    Reply
  6. Glenda says

    08.01.22 at 11:20 am

    5 stars
    What a delicious cake! It was dense, moist perfection. A wonderful pound cake texture. The peach flavor was very pronounced and so good!

    Reply
  7. Terri Deans says

    07.24.22 at 12:59 pm

    I made this cake but substituted peach nectar for the peach schnapps. It was heavenly! Thanks!

    Reply
  8. Tim says

    07.18.22 at 12:08 pm

    I have some homemade peach ice cream and can’t wait to make this to go with it. Thanks

    Reply
  9. Dayna says

    07.18.22 at 11:01 am

    Do you peel the peaches first?

    Reply
    • Paula says

      07.18.22 at 12:01 pm

      I peel them.

      Reply
  10. April Blood says

    06.24.22 at 8:08 pm

    Curious to know if you measure flour after you sift it.

    Reply
    • Paula says

      06.25.22 at 3:23 pm

      Sift then measure

      Reply
      • Jeanette says

        12.12.22 at 9:53 am

        5 stars
        Couldn’t you just swap the liquor out and use a 1/2 cup of purée peach’s to get a stronger peach flavor if one is choosing to not use the liquor?

        Reply
        • Paula says

          12.12.22 at 5:52 pm

          Yes or peach nectar (but nectar is hard to find sometimes.)

          Reply
    • Debbie says

      07.20.22 at 5:50 pm

      Sift first them measure.

      Reply
  11. Grace Settle says

    12.21.21 at 4:53 pm

    I don’t have fresh peaches. Can I use frozen?

    Reply
    • Paula says

      12.22.21 at 11:01 am

      yes

      Reply
  12. Mike says

    09.26.21 at 8:08 pm

    5 stars
    Tried this recipe and loved it! Would change anything!

    Reply
  13. Jeri says

    08.10.21 at 12:35 pm

    5 stars
    Could I use a 3oz pkg of peach jello and 1/2 cup of water to punch up the peach flavor and
    leave out the schnapps?
    leav

    Reply
    • Paula says

      08.15.21 at 7:57 am

      Yes, but you might use milk or peach juice instead of the water. I’m not a fan of adding water to recipes when you can use something that will give it more flavor.

      Reply
  14. Mary says

    08.01.21 at 9:06 am

    My cake didn’t fully cook, the middle of the cake collapsed, could it be that my pan was not big enough? Can we use cultured buttermilk instead of buttermilk? Although the part that did cook was delicious, will definitely try again.

    Reply
    • Paula says

      08.01.21 at 10:30 am

      You can use cultured buttermilk. Light versus dark pans will make a difference as well as if it’s smaller. Also, you might want to calibrate your oven. https://www.callmepmc.com/how-to-calibrate-your-oven/

      Reply
      • Mary says

        08.06.21 at 8:29 pm

        Not sure if my previous question went through

        Oven rack middle or bottom for this cake?

        Thank you

        Reply
        • Paula says

          08.08.21 at 10:17 am

          Put the rack in the middle of the oven.

          Reply
          • Mary says

            08.09.21 at 2:58 pm

            Made this cake twice, both times the cake did not fully bake on the inside, in the oven for two hours, followed the recipe step by step, don’t know what I did wrong.

            Reply
            • Wendy says

              07.18.22 at 8:24 am

              Are you at a high altitude?

              Reply
      • Camille says

        11.29.21 at 4:30 am

        Could I use canned peaches or peach pie filling instead of fresh peaches? If so how much should I use?

        Reply
        • Paula says

          03.20.22 at 8:24 am

          YOu can use canned peaches drained in the same as listed in the recipe

          Reply
  15. Robert says

    07.30.21 at 11:57 am

    You also did not mention how to make the icing that goes on top of the couch cake because I have no clue how to make does anyone have any ideas

    Reply
    • Paula says

      08.01.21 at 12:57 pm

      It’s in the post. Cream cheese glaze recipe> https://www.callmepmc.com/the-best-cream-cheese-frosting/

      Reply
  16. Robert says

    07.30.21 at 11:52 am

    In the recipe there are no comments or directions on how long to cool the pound cake before taking it out of the pan could you please help me with this I would greatly appreciate it thank you in advance

    Reply
  17. Maggie says

    06.25.21 at 10:34 pm

    What can I use instead of liquor

    Reply
  18. Betty says

    06.17.21 at 5:16 pm

    I thought I’d inform you just the alcohol in in here Doesn’t bake or cook out , so I wish you’d put in the recipe not to give this to kids or anyone taking meds
    I know for a fact it Doesn’t cook or bake out

    Reply
    • Paula says

      06.20.21 at 3:38 pm

      Noted. Thank you, Betty.

      Reply
  19. Griff says

    04.18.21 at 11:08 am

    This cake is wonderful! It was moist and the peach flavor was just right. I made this for my husband’s birthday and he loved it. He is the baker in our home and he was very impressed.
    I’m making it again in a few days for our fire department but will leave out the schnapps.
    The basic recipe without fruit will be my go to from now on.
    Thank you for this post!

    Reply
    • Paula says

      04.20.21 at 10:29 am

      I’m so happy you like it! Doesn’t it have the best texture? I just love this cake too. Thanks for commenting!

      Reply
      • Griff says

        04.25.21 at 4:28 pm

        5 stars
        I had 5 guest coming in town for a few days so I decided to try this cake using fresh strawberries just picked!! I did everything as the peach cake except I did not have any schnapps so I macerated some crushed strawberries in vanilla rum! OMGosh it was delicious. Served it with fresh berries and cool whip/Ice cream. There may not be an end to my madness with this recipe!

        Reply
        • Paula says

          04.27.21 at 12:28 pm

          I’m so happy you shared!! I’ve got to try this now! 😍

          Reply
    • Susie flynn says

      07.19.22 at 2:22 pm

      I am confused with the ingredients. There is no mention of baking powder or soda but calls for all purpose flour. Is this right?

      Reply
      • Paula says

        07.21.22 at 9:19 am

        It’s correct as written. The eggs are the leavener like in traditional pound cakes.

        Reply
  20. VIKKI JORDAN says

    03.14.21 at 9:59 am

    I’m going to attempt to make this pound cake today. I have a question though… what if your hand mixer speed of low is actually more like medium (I have a cuisinart & it works very well)? Should I just forgo the hand mixer & actually mix by hand? Thanks

    Reply
    • Paula says

      03.16.21 at 2:58 pm

      No, I would use the mixer.

      Reply
  21. Brittany lee says

    10.14.20 at 1:34 pm

    3 stars
    It rose in the oven once while cooling failed and was like a pudding has a great taste just wondering what l did wrong?

    Reply
  22. Jane says

    09.12.20 at 12:03 am

    5 stars
    I nearly didn’t make this recipe today because of the sheer volume of ingredients but I shushed my thrifty heart and went for it and man am I glad I did! This is the first pound cake I’ve ever made that turned out so wonderful! And considering I’ve been baking for 40+ years thats saying a lot….I think next time though I might save 1/2 cup of flour and toss it with the peaches. Most of mine sank towards the bottom. The only change I made in this recipe was the peach schnappes – I thought for sure there was some in the house but apparantly I was wrong. In a pinch I grabbed the Mio peach mango water flavoring I use to make my cold brew ice tea with and stirred it in a half cup of water…said a little prayer that I wasn’t about to ruin it and tossed it in. This cake is wonderfully light and moist and moreish lol. Looking forward to making this with blueberries and apples and strawberries and,,,,and,,,and,,,,lol

    Reply
    • Paula says

      09.14.20 at 6:11 pm

      I’m so happy you commented!! And, I’m happy you love the cake!! You made my day!

      Reply
  23. shnuggles says

    07.21.20 at 8:51 pm

    5 stars
    I made this today. I followed the recipe except I didn’t have peach schnapps so I substituted peach puree syrup. This cake came out so light and moist. It almost didn’t feel like a pound cake because it didn’t turn out as dense as I expected. The flavor is divine though! I also did the cream cheese frosting with a little bit of the peach syrup. I think this might be my favorite pound cake. Thank you so much for sharing this recipe!

    Reply
    • Paula says

      07.23.20 at 8:50 am

      Thank you! I’m glad you enjoyed it. It’s def one of my fav pound cakes! Thanks for commenting.

      Reply
  24. Maria says

    07.18.20 at 9:23 am

    I followed this recipe to the letter but my cake is cracked on top. What causes this? Maybe my peaches were too ripe and juicy?

    Reply
    • Paula says

      07.18.20 at 5:18 pm

      I’m not sure what makes them crack but mine do as well sometimes.

      Reply
  25. Candi says

    07.12.20 at 8:14 pm

    5 stars
    Thank you! This was delicious! I used fresh Georgia peaches and fizzy orange mango water. Rose beautifully! Served warm topped with vanilla ice cream

    Reply
    • Paula says

      07.13.20 at 6:57 pm

      Yay!!! Happy you enjoyed it!

      Reply
  26. Lynda says

    03.22.20 at 8:59 am

    how can this be the “go to” recipe for so many people when fresh peaches are only in season for a brief time each summer? does one use frozen in the absence of fresh?

    Reply
    • Paula says

      03.22.20 at 5:52 pm

      you can use frozen peaches

      Reply
    • Patty says

      03.25.20 at 7:22 pm

      Frozen peaches work well.
      When I use them, I let them thaw in a colander. Frozen peaches, in my opinion, hold on to too much liquid, making the batter thin.

      I’ve also used quality peaches that have been canned.

      Reply
  27. Mona says

    10.21.19 at 2:18 am

    Dying to give this a try. Can you recommend a replacement for the peach schnapps? Peach fizzy drink or peach juice? Thanks

    Reply
    • Novalie says

      09.13.20 at 2:11 am

      I like using canned peaches and including the syrup they come in 😀

      Reply
  28. Marie says

    08.21.19 at 9:02 am

    Can the 2 step peach pound cake be frozen after completely cooling?

    Reply
    • Paula says

      08.21.19 at 7:04 pm

      Yes, seal tightly and freeze up to 3 months

      Reply
  29. Lea Wofford says

    08.21.19 at 8:58 am

    I made this twice, but only made 1/2 of the recipe both times. In place of the schnapps (the first time) I used Torani peach flavoring syrup ( you can find it in the coffee aisle). The second time, I used 1/2 of the syrup and 1/2 peach nectar. It came out great both times. The only problem I had, is that it didn’t rise very much. The second time I added some baking powder and it rose much better. Oh, and both times I used heavy whipping cream in place of the buttermilk because that’s all I had on hand.

    Reply
  30. Twalker says

    08.03.19 at 10:45 am

    This is my favorite pound cake! I am so happy to have found it! I wonder if I could use mangos and mango snachnapps ? I have a perfect peach pound each time by following PMC receipe exactly how it is written!

    Reply
    • Paula says

      08.04.19 at 8:23 pm

      Thank you!! I think mangos would make a wonderful pound cake!!

      Reply
  31. Delores says

    07.27.19 at 9:49 am

    Cake was moist but thought the peach schnapps was too over powering.

    Reply
  32. Chris says

    07.23.19 at 10:27 am

    There’s no baking powder or baking sofa in this recipe…. how does the cake rise?

    Reply
    • Paula says

      07.23.19 at 12:18 pm

      the eggs are the leavener. Traditional pound cakes didn’t have baking powder or baking soda, that’s a relatively ‘new’ thing

      Reply
  33. Shirley says

    05.13.19 at 6:08 pm

    I tried this recipe on a trial…OMGoodness…so moist and flavorful. Made a small one to try cause I don’t have the large fluted pan yet…my grand son tried to eat the whole thing…and needless to say he called with a request for another. This is my go to pound cake recipe now…luv how easy it was too…

    Reply
  34. Jodi says

    07.29.18 at 4:00 pm

    1 star
    Has anyone actually tried this? It came out as a huge fail for me. I wondered if there was a typo in the measurements. Way too much liquid. Never set up as cake-like. More like a cobbler.

    Reply
  35. Shellie says

    07.24.18 at 6:45 pm

    Hw long do you let it cool in the pan before releasing?

    Reply
    • Paula says

      07.24.18 at 8:45 pm

      I always wait 20 minutes

      Reply
  36. Beth Bush says

    07.11.18 at 4:59 pm

    I can’t wait to make this cake! I have a case of fresh peaches and bottles of peach schnapps that I get for Christmas every year (?) and need to use up.
    .

    Reply
  37. Betty Neace says

    06.05.18 at 9:22 am

    awesome pineapple cake recipe. Thank you for recipe. Everyone loved the cake.

    Reply
  38. Dee says

    05.24.18 at 1:54 pm

    5 stars
    This pound cake is fabulous.
    This will be my go to recipe for all pound cakes from now on.
    I’ve finally found a recipe that delivers a soft light crumb, rather than a heavy dense texture.
    I’m always looking to reduce sugar. I cut the sugar to 2 cups with no ill effects.
    I had to use canned freestone peaches. No issues
    My mistake was not adding salt when using unsalted butter. Still had great flavor for those on a salt free eating pllan.
    I’m making a Brandy Peach sauce to serve along side vanilla ice cream.
    Thank you for a great recipe.

    Reply
    • Paula says

      05.25.18 at 5:00 pm

      So happy you liked it! Thanks for commenting!

      Reply
  39. Cindy says

    05.01.18 at 2:27 pm

    Hi is it possible to make this same exact recipe as cupcakes?

    Reply
    • Paula says

      05.02.18 at 7:08 pm

      You’re supposed to be able to substitute any size pan with cakes, but I have not tried it in cupcakes.

      Reply
  40. DJ says

    01.09.18 at 10:34 pm

    Hi, following the recipe it says a half cup of buttermilk and a half cup of peach schnapps . Would it changed the recipe if I omitted the milk

    Reply
    • Paula says

      01.10.18 at 5:52 pm

      You would need to replace the buttermilk with something – milk, sour cream. It would be too much peach schnapps to add 1/2 more cup of it

      Reply
  41. Kaitlin says

    09.24.17 at 10:19 am

    Wow people don’t read

    Reply
  42. Jane says

    09.10.17 at 1:49 pm

    Could this be baked in two loaf pans? If so, for how long?

    Reply
    • Paula says

      07.01.18 at 3:39 pm

      I have not tried it a loaf pan, but most pound cakes you can use 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans and bake for 45 to 60 minutes at 350 F

      Reply
  43. marcelle says

    09.04.17 at 9:06 pm

    A substitute for buttermilk? plain yogurt or peaches yogurt?Merci.

    Reply
    • Paula says

      09.06.17 at 9:31 am

      You can sub sour cream, yogurt, greek yogurt for the buttermilk

      Reply
  44. Naomi says

    08.06.17 at 5:01 pm

    Good afternoon…I just made the Fresh Peach Pound Cake..the men in the house said its great! Texture in good, the amount of moisture is spot on..BUT we took some of the fresh peaches from the orchard and puréed them and added a spot of sugar to soften the tartness of the peaches and poured over a warm piece of this beautiful cake. The men folk said its quite delicious.. I think I will use half buttermilk and half purée next time for the cake itself , like you said, was not as peachy without the schnapps. Kudos to you dear! Most family members are diabetic here and will be looking forward to a diabetic pound cake recipe hopefully in your future! Thanks again

    Reply
    • Paula says

      08.07.17 at 7:20 pm

      Thanks for you feedback! And now I have a challenge for a new pound cake, I’ll see what I can do 🙂

      Reply
  45. Mary Eaton says

    07.24.17 at 9:25 am

    A thanks to Ruby who posted she uses self rising flour. I bake all my cakes using self rising flour and they come out really delicious. I have never made a cake though where I didn’t have to cream the sugar and butter, but this sounds so good I am going to try it!

    Reply
  46. Barbara says

    07.22.17 at 3:01 pm

    Is the oven temp 325? I didn’t see it on the recipe? Thanks!

    Reply
    • Paula says

      07.30.17 at 3:43 pm

      yes, it is, it is in the instructions.

      Reply
  47. Mary Jean Phillips says

    06.21.17 at 10:20 pm

    Hey, I was just wondering if Splenda could be used instead of sugar & if so would it make a drastic change in the final product.

    Reply
    • Paula says

      06.22.17 at 5:12 pm

      I have never used artificial sweeteners when baking, I’ve read they don’t react the same but I have not tried them.

      Reply
    • Kaitlin says

      09.24.17 at 3:46 pm

      I would try Truvia Baking Blend, it’s completely natural and you can use half as much as you would sugar.

      Reply
  48. Kathy says

    06.18.17 at 9:02 pm

    Thank you for the recipe; it sounds nice. However, it is an old wive’s tale that alcohol cooks out. Some does, but not all of it, even when it is lit, such as for Cherries Jubilee, or Bananas Foster. Tests have been done on various methods, and plenty of alcohol still remains. If you google this, the information should come up. So, you should not serve this cake to children or people with problems with alcohol.

    Reply
  49. Bobbi says

    05.18.17 at 10:46 pm

    So, I’ve been looking at your other pound cake recipes and they have baking powder; this one does not. I baked it as written, hoping that is correct.

    Reply
    • Paula says

      05.23.17 at 2:35 pm

      It is correct. I prefer the old classics that don’t have baking powder but some of them do. This cake is sooooo goooood, I hope you like it.

      Reply
  50. carole carlson says

    01.16.17 at 8:19 pm

    Should the frozen peaches be defrosted??

    Reply
    • Paula says

      01.19.17 at 4:43 pm

      I allowed mine to thaw as I allowed the butter to come to room temp

      Reply
  51. eveie says

    12.26.16 at 2:07 pm

    I bet it would be good to use pineapples. mmmm

    Reply
    • Paula says

      01.09.17 at 7:11 pm

      Oh my, I have to try that!

      Reply
  52. Debbie says

    11.06.16 at 4:42 pm

    Could you puree the peaches before folding in?

    Reply
    • Paula says

      11.06.16 at 4:54 pm

      No, I roughly chop them into 1/4 to 1/2 inch cubes.

      Reply
  53. Claire Terracciano says

    09.18.16 at 11:13 am

    Can you use peach pie filling in place of peaches.

    Reply
    • Paula says

      09.18.16 at 2:07 pm

      You can use fresh, frozen, or canned peaches. However, they need to be drained. I don’t think peach pie filling will work. It would be too sweet and too much liquid unless you can drain them really well and use just the peaches.

      Reply
  54. Ruby says

    09.03.16 at 9:44 pm

    Absolutely divine. Super moist & yum! I used self raising flour. Thank you for sharing!

    Reply
  55. Kathy l says

    08.12.16 at 5:52 pm

    I have a Bundt pan. The batter comes all the way to the top. Is this going to spill over

    Reply
  56. Lisa says

    08.10.16 at 7:15 pm

    As I’m typing this I have my third cake of the week in the oven. My family and friends can’t get enough of it!! It’s so easy to put together. Instead of using schnapps, or increasing the buttermilk, I added a half a cup of Peach Nectar! It really amps up the peach flavor. Thanks again for sharing this recipe.

    Reply
  57. Joyce says

    07.15.16 at 2:41 pm

    I bake a lot of pound cake and use only unsalted butter and add salt and either baking powder or baking soda. Do you use salted butter?

    Reply
    • Paula says

      07.15.16 at 3:23 pm

      Hi Joyce, It is recommended when baking to use unsalted butter, but I have always used salted. I can’t really tell the difference in taste personally but it is really corrct to use unsalted. I usually don’t use baking powder or baking soda in pound cakes as the eggs are traditionally the leavener and results in that dense texture.

      Reply
  58. Susan says

    06.13.16 at 7:43 am

    I have tried several Pound cakes with no soda and baking powder they came put packy 5

    Reply
    • Paula says

      06.13.16 at 2:48 pm

      You have to beat the eggs until they are really light and fluffy. They’ll change to a pale yellow. That whips air into them and allows for a fluffy cake.

      Reply
      • Heather says

        06.09.17 at 10:00 am

        So should we beat the eggs this way before starting the recipe?

        Reply
        • Paula says

          09.05.19 at 3:52 pm

          yes, beat with fork or whisk

          Reply
  59. Janice Hines says

    11.24.15 at 11:27 am

    Can I use self rising flour in place of all purpose?

    Reply
    • Paula says

      11.24.15 at 11:43 am

      I wouldn’t. The only time I tried to sub self rising for all purpose in a pound cake, it cooked out of the pan and tasted awful.

      Reply
  60. Tami G. says

    11.04.15 at 9:14 am

    I was wondering if you would consider peach nectar to be a good substitute for the peach schnapps? I definitely want to try this cake…love pound cakes.

    Reply
    • Paula says

      11.04.15 at 5:46 pm

      Yes, I think peach nectar would make a great substitution. I can’t always et peach nectar, my store only carries apricot nectar 🙁

      Reply
  61. LaDonna Turner says

    10.04.15 at 2:51 am

    5 stars
    One of my friends made this cake last year & it’s the best; never tasted the peach schnapps, a really good cake. She saw it in Southern Living Magazine. Can’t go wrong. it’s a great cake. Made one for my 88 yr old mom! Was a hit! And she is a tee tolar (sp)

    Reply
  62. Ewa says

    09.17.15 at 1:45 pm

    Hi! looks delicious ,there is no baking powder or baking soda is that correct?

    Reply
    • Paula says

      09.17.15 at 1:59 pm

      That’s correct. The eggs are the only leavener.

      Reply
  63. Michelle Sontheime says

    09.05.15 at 5:39 pm

    I baked this amazing looking Pound Cake last night. by the picture , your cake was simply beautiful. My Pound Cake came out nicely however, all the freshly diced peaches dropped to the bottom of my tube pan. Did I miss a step in the instructions
    before folding the peaches into the batter?

    Please help with mistake!
    Thanks so much for this delicious recipe.
    Michelle

    Reply
    • Paula says

      09.06.15 at 3:23 pm

      No, in fact my fresh blueberry pound cake did that, all the blueberries sank to the bottom. Sometimes you can toss the fruit in a couple of tablespoons of flour and that’s supposed to prevent them from sinking. That didn’t work for my blueberry pound cake and, in fact I forgot to do it for this recipe. I honestly think it was the type of peaches I used. They were white and not real juicy and heavy. They didn’t sink at all. For next time, you can toss them in flour like I mentioned, you can also place half of the batter in the pan, mix the peaches in the remaining batter and carefully spoon that on top. This should help. ~ Paula

      Reply
  64. Roberta Burke says

    08.24.15 at 3:18 pm

    All my 10 in tube pans only holds 8 – 10 cups not 16 cups as indicated.
    was that a miss print? Thanks!

    Reply
  65. Rosemary True says

    08.17.15 at 10:58 am

    where can i buy peach schnapps? What is it

    Reply
    • Paula says

      08.17.15 at 4:28 pm

      Peach Schnapps is a liquor, most any liquor store has it. I think it really makes this pound cake, but if you can’t find it or if you don’t purchase liquor you can sub a peach drink or simple use extra milk as indicated in the post.

      Reply
      • Elizabeth C says

        08.22.15 at 2:14 pm

        Hi! 2 ques. I like the idea of more peach flavor but not schnapps. To sub what type of peach drink would you suggest? Also can anything replace buttermilk, say regular milk? Why is buttermilk included? Cant buy it where I am. Thnx!

        Reply
  66. Linda Dugger says

    08.14.15 at 4:31 pm

    Can you use frozen peaches?

    Reply
    • Paula says

      08.14.15 at 4:49 pm

      Yes, you can use frozen or canned peaches (canned peaches would need to be drained).

      Reply
  67. Lynn says

    08.14.15 at 3:43 pm

    What is your cream cheese glaze recipe? Thx!

    Reply
    • Paula says

      08.14.15 at 4:46 pm

      Hi Lynn, here it is: https://www.callmepmc.com/the-best-cream-cheese-frosting/

      Reply
  68. cheryl says

    08.14.15 at 1:53 pm

    Do I measure 4 cups of flour and then sift it, or do I sift enough flour to equal 4 cups?

    Reply
    • Paula says

      08.14.15 at 1:56 pm

      Hi Cheryl, I sift then measure the flour. Hope you like the cake! ~ PMc

      Reply
  69. Angie says

    08.11.15 at 8:18 pm

    Can you make this in a loaf pan?

    Reply
  70. Andrea says

    08.07.15 at 4:55 pm

    Are the peaches peeled or do you leave the skin on?

    Reply
    • Paula says

      08.07.15 at 9:13 pm

      Hi Andrea, they’re peeled. I always peel peaches, I hate the fuzzy skin. 🙂

      Reply
  71. Aislinn says

    08.05.15 at 11:40 pm

    the instructions in your blog say to put things into the bowl in a certain order. The ingredients list includes butter and buttermilk but the directions say… flour, sugar, butter milk, peach schnapps, eggs and vanilla. Where do I put in the butter? Or should there be a comma between the butter and milk?

    Reply
    • Paula says

      08.06.15 at 7:50 am

      Thanks Aislinn, I fixed it. Hope you enjoy it!

      Reply
      • Aislinn says

        08.06.15 at 11:29 am

        Thank you ma’am, I am certainly looking forward to trying it. 🙂

        Reply
  72. Kelly says

    08.04.15 at 3:34 pm

    Can the liquor not added? Maybe peach flavoring?

    Reply
  73. Pat Stuckey says

    08.03.15 at 5:44 pm

    On FB, listed 1/2 c. whole milk but on website, it asked for 1/2 c. buttermilk. Which is it?

    Also on FB it listed1/2 c. peach schapps but in your narrative on website blog, you mentioned 1/4 c. Again, which is it?

    Am gettng ready to put in oven – using FB listing of ingredients. Hope it turns .

    Reply
    • Paula says

      08.03.15 at 6:01 pm

      If the ingredients are listed on facebook they should not be, someone copied them without my consent and could have put anything. The ingredients here are correct.

      Reply
  74. LaVerne H Mosley says

    08.03.15 at 4:42 am

    in the recipe for the two step fresh peach cake is whole milk but in the instructio you say buttermilk which is it and do you stiff the flour and how many time please let me know

    Reply
    • Paula says

      08.03.15 at 6:32 am

      I used buttermilk and sifted the flour just one time. Thanks for asking, I have corrected the recipe.

      Reply
  75. C Creel says

    08.01.15 at 10:13 am

    What could be substituted for the schnapps?

    Reply
    • Patricia A Benson says

      05.25.16 at 9:36 am

      Buttermilk she said

      Reply

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