Bourbon Glazed Pound Cake with Peaches

adapted from Dol Miles



  • 2 cups (460 grams) butter, softened
  • 2¾ cups (573 grams) granulated sugar
  • 6 large eggs, room temperature
  • 3¾ cups (525 grams) all-purpose flour
  • ¼ teaspoon (0.5 gram) ground nutmeg
  • ⅛ teaspoon (0.75 gram) kosher salt
  • ½ cup (123 grams) whole milk
  • 1 teaspoon (5 grams) orange zest
  • 1 teaspoon (2 grams) vanilla extract
  • 2 peaches, sliced, and soaked in bourbon
  • demerara sugar
  • Bourbon Glaze (recipe follows)


Let ingredients come to room temperature for at least 20 minutes.

Preheat oven to 325° F. Grease and flour a 10-inch tube pan.

In a large bowl, beat butter with a mixer at medium speed until creamy, about 2 minutes. Gradually add sugar, and beat until fluffy, about 5 minutes. Add eggs, one at a time, beating just until combined after each addition.

In a large bowl, whisk together flour, nutmeg, and salt. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in zest and vanilla. Spoon batter into prepared pan.

Drain peaches and place them on top of the cake. Sprinkle with demerara sugar

Bake until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 15 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Bourbon Glaze over cake.

Bourbon Glaze

Makes about 1½ cups


  • 1 cup (210 grams) granulated sugar
  • ½ cup (118 grams) bourbon
  • 7 tablespoons (105 grams) butter


In a small saucepan, combine sugar, bourbon, and butter. Cook over low heat, whisking constantly, until butter melts and sugar dissolves.