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Peachy Pound Cake with Rum Glaze

This can be made with most any tree fruit, peaches, pears or apples work great!
Author: GalleyPirate

Ingredients

Pound Cake

  • 1 sticks Butter, softened
  • 2 cups Sugar
  • 1/4 cup Mexican cream, sour cream or yogurt
  • 3 Large eggs
  • 1 1/2 tsp Vanilla extract
  • 3 cups flour
  • 1 tsp Baking powder
  • 1 tsp Kosher salt
  • 2 cups Fresh peaches (apples or pears) diced

Rum Glaze

  • 4 tbsp Butter
  • 1/2 cup Brown sugar
  • 1/3 cup Confectioner's sugar
  • 1+ tbsp Dark rum
  • 1/4 tsp salt

Instructions

Pound cake

  • Pre-heat your oven to 350º. Prepare an 8x5 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. 
  • 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.

Rum 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.