Peach Glazed Pound Cake


2 cups butter
3 cups white sugar
6 eggs
4 cups all-purpose flour
⅔ cup milk
Peach glaze
¼ cup power sugar
¼ whole milk
¼ Fischer & Wieser’s Fredericksburg Peach Jam

Directions cake

Preheat oven to 350 degrees F (175 degrees C). Grease 3 – 8×4 inch loaf pans, then line with parchment paper.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.

Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

Directions glaze

Warm up Fischer & Wieser’s Peach Preserves and mix in a large bowl with powder sugar and milk until smooth.

Pour over cake once it is cooled.

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