Southern Peach Pound Cake

Ingredients:

2 cups butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
½ cup milk
¼ cup peach schnapps
2 teaspoons almond extract
2 ½ cups diced fresh yellow peaches

Peach Glaze:

1 1/4 cups confectioner's sugar (This is the same as powdered sugar or icing sugar.)
3 tablespoons peach puree (You may make this in a blender, set to "puree" using 1 peeled, pitted peach, coarsely chopped.)
1/2 teaspoon almond extract
Combine confectioner's sugar with 3 tablespoons peach puree, and mix until smooth. Pour or spoon the glaze as desired. For the Southern Peach Pound Cake, it is nice to let it dribble off the top edge on the outside and down the center.

For Cake:

Beat butter with an electric mixer on medium speed until light. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating after each egg is added. In a small bowl, mix together milk, peach schnapps, and almond extract. Gradually add flour to the butter mixture alternately with milk mixture, beating well after each addition, beginning and ending with flour. Stir in diced peaches. Pour batter into a buttered and floured 10-inch tube pan. Bake at 325 degrees (F) for 1 hour and 30 minutes, or until a long pick inserted in the deepest part comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan and cool completely, about 1 hour. Drizzle a glaze over the top, if desired. Cut into 2-inch slices and serve on a nice serving plate. Enjoy!