Betty's Southern Peach Pound Cake

Bettyskitchen's picture

Sep. 11, 2013

In this video, Betty demonstrates how to make Southern Peach Pound Cake. This is a traditional pound cake that incorporates diced peaches and peach schnapps.


Butter 2 Cup (32 tbs) , softened
Sugar 3 Cup (48 tbs)
Eggs 6 Medium
All purpose flour 4 Cup (64 tbs)
Milk 1/2 Cup (8 tbs)
Peach schnapps 1/4 Cup (4 tbs)
Almond extract 2 Teaspoon
Yellow peaches 2 1/2 Cup (40 tbs) , diced



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.


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.


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

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 14

Nutrition Facts

Serving size

Calories 587Calories from Fat 252

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 17 g85%

Trans Fat 0 g


Sodium 34 mg1.42%

Total Carbohydrates 76 g25.3%

Dietary Fiber 1 g4%

Sugars 48 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet