Here’s a delicious Peach Crown Pound Cake recipe that combines the sweet, juicy flavor of peaches with the smooth, rich notes of Crown Royal Peach whisky. This is perfect for summer gatherings or whenever you want a dessert with a little Southern flair.
🍑 Peach Crown Pound Cake
Ingredients:
For the Cake:
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3 cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 cup (2 sticks) unsalted butter, softened
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½ cup vegetable oil
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2 ¾ cups granulated sugar
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5 large eggs
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1 tbsp vanilla extract
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½ cup Crown Royal Peach whisky
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½ cup sour cream
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1 ½ cups diced fresh or canned peaches (drained if using canned)
For the Glaze:
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1 cup powdered sugar
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2–3 tbsp Crown Royal Peach
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1–2 tbsp peach juice (from the can or fresh peaches, optional for extra peach flavor)
Instructions:
1. Prep Oven & Pan
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Preheat your oven to 325°F (163°C).
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Grease and flour a 10-inch bundt or tube pan.
2. Dry Ingredients
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In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar
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In a large bowl, beat butter, oil, and sugar until light and fluffy (about 4–5 minutes).
4. Add Eggs & Flavoring
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Add eggs one at a time, beating well after each addition.
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Stir in vanilla extract.
5. Wet Ingredients
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Mix in Crown Royal Peach and sour cream until combined.
6. Combine
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Gradually add dry ingredients to wet mixture.
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Fold in diced peaches gently with a spatula.
7. Bake
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Pour batter into prepared pan.
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Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted comes out clean.
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Let cool in the pan for 15–20 minutes before turning out onto a wire rack to cool completely.
8. Make Glaze
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Mix powdered sugar with Crown Royal Peach and peach juice until smooth and pourable.
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Drizzle over cooled cake.
🍰 Tips:
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Use ripe, fresh peaches for best flavor if in season.
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If you like a boozier glaze, use more whisky and less juice.
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Store covered at room temperature for up to 3 days or refrigerate for longer shelf life.
