Peach Cobbler Filling:
1 16oz bag of frozen peaches – thawed
¾ cup sugar
1 tsp cinnamon
1/8 tsp nutmeg
3 sticks unsalted butter - softened
5 eggs - room temperature
3 cups all-purpose flour
3 cups sugar
¾ cup milk
¼ cup dark rum
1 tsp vanilla extract
Rum butter soaking glaze:
1 stick unsalted butter
1 cup sugar
1/2 cup dark rum
1/4 cup water
1 tsp vanilla extract
2 cups powdered sugar
1 tbs dark rum
4-6 tbs peach cobbler syrup
Preheat your oven to 325 degrees.
Place the thawed peaches in a saucepan and add ¾ cup of sugar, 1 tsp of cinnamon, and 1/8 tsp of nutmeg.
Cook this mixture over medium heat for about 20 minutes or until the peaches have softened.
In the bowl attached to your stand mixer, add 3 sticks of softened unsalted butter and 3 cups of sugar.
Beat the butter and sugar on medium speed until they become fluffy. This should take about two minutes. You should notice the color of the mixture changing as well.
Add 5 eggs (room temperature), one at a time, mixing until each is combined with the butter and sugar mixture.
With the mixer on low speed, add half of the 3 cups of all-purpose flour and combine it with the mixture.
Then, add half of the ¾ cup of milk and mix on low speed until it's just combined.
Add the remaining half of the flour and continue to mix until just combined.
Finally, add remaining milk, ¼ cup of dark rum and 1 tsp of vanilla extract and mix until just combined.
Prepare your cake pan by spraying it with baking spray and coating it with a layer of flour.
Line the bottom of the pan with half of the cooked peaches, being sure to exclude the syrup. *see note below about this step*
Pour the cake batter on top of the peaches in the pan.
Bake for 50-60 minutes or until a knife inserted into the cake comes out with only a few crumbs.
Once the cake is baked, allow it to cool in the pan for about 10 minutes while you make the rum butter soaking glaze.
To make the rum butter soaking glaze, melt a stick of butter in a saucepan over medium heat.
Add sugar and water - stir to combine.
Cook for several minutes to allow the sugar to dissolve. The mixture will begin to bubble.
Remove from heat.
Add rum and vanilla extra. Stir to combine.
Slowly pour over cake while it's still in the pan.
Allow cake to absorb the soaking glaze (about 10 minutes)
Turn out cake onto a wire rack.
Let the cake cool completely on the rack.
Place the remaining peaches on top of the completely cooled cake.
In a bowl, combine 2 cups of powdered sugar, 1 tbs of dark rum, and 2 tbs of peach cobbler syrup until smooth.
Pour this glaze over the cake and allow it to set.
Once the glaze is set, your Peach Cobbler Rum Pound Cake is ready to serve and enjoy!
You'll need to make sure that the cake pan has sufficient grease and flour before adding peaches otherwise they'll stick to the pan when turning out the cake. If the peaches stick you can always add them to the top along with the rest of the peaches that were already going to be added. Another option is to add some of the batter to the cake pan first, add the peaches and then the rest of the batter.
Keywords: peach cobbler rum pound cake