Peaches and Cream Loaf Cake – A Boozy Recipe

Peaches and Cream Loaf Cake - A Boozy Recipe

Who doesn’t like Peaches and Cream for pudding and what better way to enjoy it, by putting it all in a cake and adding a little bit of peach liqueur to give it an extra zing.

This is a light, moist sponge cake with beautifully sweet peaches hidden inside, infused with peach liqueur sugar syrup and covered in vanilla buttercream. It’s a sweet and indulgent treat, It’s easy to make and looks great. It tastes so moist and delicious it’s bound to impress your family and friends. 

N.B : If you want to add a little more booziness to your cake, you can always soak your peaches in your peach liqueur before placing in and on your cake. 

You can also substitute the buttercream for whipped cream if you prefer, but please remember that fresh cream needs to be kept refrigerated)

You will need: 

1 large loaf tin


8 oz Self Raising Flour 

8 oz Butter

8 oz Caster Sugar 

4 eggs

1 tsp Vanilla Essence

1 x large Tin or Jar of Peaches drained

For the Syrup:

50ml Water

50ml Peach Liqueur

3.5oz Light Brown Demerara Sugar


250g Icing sugar 

125g Butter

1/2 tsp Vanilla Essence


Place your sugar and butter in a bowl and mix together until fluffy, add the egg and mix together until blended. 

Sieve the flour and fold in. 

Add the Vanilla essence

Grease and line your loaf tin, then spoon in a little of your mixture, enough to cover the bottom of the tin. Arrange a line of the peaches along the bottom of the mixture in the tin. Cover this with the rest of your mixture.

Grease and line your loaf tin, then spoon in a little of your mixture

Place in a pre-heated oven at 180 degrees or 160 degrees for a fan oven and cook for around 45 minutes- 1 hour ( use a cake skewer to check if the cake is done- it should come out clean when the cake is fully cooked) 

Leave to cool in the tin

While your cake is cooking, make the syrup. Put the water, peach liqueur and brown sugar into a glass bowl and place over a pan of simmering water and gradually heat until all the sugar has dissolved.

Put the water, peach liqueur and brown sugar into a glass bowl

Leave this to cool

Once the cake is a little cooler in the tin, poke some holes into the top of the cake with a fork and gradually spoon the cooled syrup onto the top of the cake- waiting for the syrup to sink into the cake before you add more syrup. Do this until the syrup is all absorbed by the cake 

Once the cake is a little cooler in the tin

Remove the cake from the tin and place on your serving dish or plate and leave to cool

Make your buttercream by placing the butter, icing sugar and vanilla essence in a bowl and mix until fluffy and fully blended in 

Once your cake has cooled, cover the cake completely in the buttercream

Top the cake with a line of peaches and sprinkle with a little brown sugar 

cover the cake completely in the buttercream


5/5 (1 Review)

Written by Sally Laker

Sally Laker grew up on the Isle of Wight and studied music at Chichester University. She worked as a store manager and medical administration assistant before going full-time with her cake-making business, Sally4Cakes. In 2014, she was named Home-Based Businesswoman Of The Year at the Kent Women In Business awards and in 2017 won Home Based Business of the Year at the Independent Business Awards Kent .
In 2016 she made the wedding cake for Gregg Wallace's marriage to Anna, which was featured in Hello Magazine, along with all the major UK newspapers and even on the TV !!
In 2019 Sally retired from her cake business and now works for a local business, Interpreting Matters, who help to provide sign language interpreters for deaf adults. She still bakes for family and friends in her spare time and is enjoying having time to explore the beautiful Kent countryside for the Baldhiker

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