Peaches and Cream Pound Cake Recipe
*2 sticks softened unsalted butter
*3 cups granulated sugar
*6 large eggs
*1/2 cup sour cream, RT
*3 oz pkg peach flavored gelatin (powder)
*1/2 tsp lemon extract
*1/4 tsp almond extract
*1 Tbsp rum (optional)
*1 1/2 cups fresh peaches, slightly puréed in a food processor
*3 cups all-purpose flour
*1/2 tsp kosher salt
*1/4 tsp baking soda
*1/2 tsp cinnamon
*1/2 tsp nutmeg
Directions
*Preheat oven to 325F.
*Grease and flour a bundt pan, set aside. In the bowl of a stand mixer add the butter and sugar, cream until light and fluffy ~7 min.
*While sugar and butter are creaming, in a bowl or on a sheet of parchment paper sift together flour, baking soda, salt and spices, set aside. In another bowl, combine the sour cream, gelatin, lemon and almond extracts and rum until smooth, set aside.
*Once butter and sugar mixture is fluffy, add the eggs one at time. Reduce the mixer speed to the lowest setting and gradually add the flour mixture. Scrape down the sides of the bowl a couple times during this step. Add the sour cream/gelatin mixture and the peaches and mix on low until just combined. Do not over mix. Pour batter into prepared pan.
*Bake at 325F for 1 hour, lower oven temp to 300F and bake until a toothpick inserted in the middle comes out clean ~15 minutes more.
*Let cake cool for ~ 10 min in the pan before unmolding it onto a cooling rack to cool completely. Drizzle glaze over cooled cake.
Glaze
*1 cup powdered sugar
*1/8 tsp almond extract
*1/8 tsp lemon extract
*1 tsp rum
*1 Tbsp plus 2 tsp milk, heavy cream or evaporated milk -mix all of the glaze ingredients together until smooth. Drizzle over cooled pound cake. Note:you may have to add more milk to achieve a pourable consistency.
Homemade Pan Release:
*1 cup all- purpose flour
*1 cup shortening
*1 cup vegetable oil – using a hand held or stand mixer, combine the ingredients until light and fluffy ~5-7 min. Store in an airtight container. Use a pastry brush to apply an even coat over pan(s).
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