Peachy Pound Cake with Rum Glaze

I’m a little late with this post. Peaches are about to be replaced by persimmons in your supermarket, if they haven’t already. But this is a solid pound cake recipe, so substituting any firm tree fruit such as pears or apples will work well. And of course a rum glaze is oh-so yummy on pretty much anything sweet.

Peachy Pound Cake with Rum Glaze

2 sticks butter, softened
2 cups sugar
1/4 cup Mexican Cream, sour cream or plain yogurt
3 large eggs
1 1/2 teaspoons pure vanilla extract
3 cups flour
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups diced fresh peaches

Rum Glaze

4 tablespoons butter
1/2 cup brown sugar
1/3 cup confectioners sugar
1+ tablespoon dark rum
1/4 teaspoon salt

Pre-heat your oven to 350º. Prepare an 8×5 loaf pan with spray oil and flour (or Baker’s Pam). Dice the peaches. Cream the butter and sugar until smooth. Add the eggs, cream and vanilla extract.

Mix the baking powder and salt into the flour. Add the dry ingredients to the rest of the batter and beat until well blended.

Fold the peaches into the batter.

Pour batter into the prepared pan and place in the preheated oven. I like to put a couple insulated cookie sheets on the oven rack then place the loaf pan on top. Since racks are so close to the burner in galley ovens, this help keep the cake from burning on the bottom.

Bake for 60-70 minutes or until a knife stuck into the cake comes out clean. Let the cake cool and invert onto a platter. Make the rum glaze while the cake cools.

For the glaze: Melt brown sugar and butter on a low burner. Take off the heat. Whip in the rum, confectioners sugar and salt until well blended. Set aside to cool.

Poke holes in the top of the cooled pound cake with wooded skewers. Slowly pour the glaze over the cake, soaking into the holes.

Slice and serve.

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