GETTING READY

1. Preheat the oven to 325 degrees F.

2. Butter and flour a 10 inch tube pan. Set aside.

3. In a small bowl add milk, peach schnapps and almond extract. Mix well. Set aside.

MAKING

4. In a bowl add the butter. Beat on medium speed till creamy and light. Add the sugar and continue to beat till fluffy. Put in the eggs one at a time and beating after each addition till incorporated.

5. Slowly add the flour and the milk mixture to the butter mixture alternately in batches. Start and end with the flour. Beat well after each addition till incorporated. Put the diced peaches and mix well till combined.

6. Pour it into the prepared tube pan and bake for around 1 ½ hour or till the tooth pick comes out clean. Remove from the oven and let it sit for arounf 15 minutes. Invert the pan to transfer the cake onto a cooling rack and let it cool completely before slicing or serving.

SERVING

7. In a serving plate, serve the cake drizzled with any glaze or as it is.