Turn out a high-rise cake with a moist, tender crumb by layering the ingredients in the bowl in the order specified. Don't have a stand mixer with a 4-qt. bowl and paddle attachment? Prep the batter in the traditional way.
4 cups all-purpose flour
3 cups sugar
2 cups butter, softened
1/2 cup milk
1/2 cup peach schnapps
6 large eggs
2 teaspoons vanilla extract
2 1/2 cups diced fresh peaches
How to Make It
Preheat oven to 325°. Place flour, sugar, butter, milk, peach schnapps, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Stir in peaches. Pour into a greased and floured 10-inch (16-cup) tube pan.
Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
I too am a VERY experienced baker. I often get requests to bake for friends for holiday events. Those that said that their cakes came out velvety smooth and light, I would like to see your pictures of the cake. If you follow the recipe as written, you will not achieve those results they descibe. I tried it twice, once with the 2 cups of butter and once using 2 sticks of butter. Both times a total disater. I feel that there was too much liquid used in the recipe as well as cooking temperature. If I try this again, I will totally alter the mixing and ingredients.
This cake was easy to put together and came out very good. I followed the instructions exactly and used a hand mixer. My husband who normally doesn't care for pound cakes that much really enjoyed this one and I will make again :-)
Made this for my best friend's birthday and was so embarrassed and dissapointed!
I followed the directions exactly and the cake was so dense and tasted awful. My friend thought it was because of the large amount of eggs. Whatever, it got thrown out for the raccoons!