Last summer Jim and I were gifted a bottle of Peach Whiskey. Fast forward to this summer and still a full bottle of whiskey. Jim came across a recipe using plain whiskey so I made a number of changes and out came this summer filled, delightful peaches and cream cake. Calling it a cake is a bit of a stretch but we are going to go with it.
This is great for a snack, dessert, or with your morning cup of coffee. I did not overkill it with the whiskey but if you want to have more whiskey in your loaves go ahead and add some to the batter by adding extra whiskey and less cream in the glaze. I made this in 3 four-inch loaf pans, you know the little aluminum ones you find in the supermarket. I like using the smaller pans as most of the time it’s just Jim and I home and I like to share with family and friends. This would be great to share around the holidays as well! UPDATE- this is my own creation I submitted to taste of home and won in a contest! It’s a keeper!
INGREDIENTS
- 1 1/2 cups flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar plus 2 Tablespoons
- 1/3 cup sour cream
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 Tablespoon of Peach Whiskey
- 2 eggs
- 1 cup (2 large peaches) peeled and diced peaches (see below)
- 1/2 cup chopped pecans
FOR THE GLAZE
- 1 cup confectioners sugar
- 4 Tablespoons of heavy cream or milk
- 3 Teaspoons peach whiskey or to taste
DIRECTIONS
Preheat oven to 350 degrees. Grease 3 mini loaf pans and set aside. To make peeling the peaches really easy simply bring a large pot with water to a boil. On the bottom of both peaches using a sharpie knife score an X through the skin but not too far just enough to break through the skin. When the water is at a boil put the peaches in for 2-3 minutes depending on the size of your peaches but you will be able to see the skin where you sliced it to pull away just slightly, that’s when you know it’s ready. Put the peaches in an ice bath to stop any further cooking of the softening of the peaches. Once cooled simply peel with your hands or you can use a knife to help get the skin off but it usually comes off very easy. Once they are peeled cut into small dices and add to a small bowl with the 2 Tablespoons of peach whiskey and the 2 Tablespoons of brown sugar and set aside.
In a large bowl combine vegetable oil, sour cream, vanilla, and two eggs. Fold in the remaining dry ingredients and stir until combined. Add the peaches and whiskey mixture along with the pecans. Stir to combine. Divide evenly between the loaf pans and bake for 30-35 minutes or until cooked through. Remove from oven and allow to cool for 10-15 minutes and then remove the loaves from the pans and continue to let cool completely.
FOR THE GLAZE
Simply add all of the glaze ingredients together and stir well. When the loaves have cooled drizzle or coat the top of the loaves with your glaze.
Enjoy!
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