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. 

cover the cake completely in the buttercream

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

Peaches and Cream Loaf Cake – A Boozy Recipe

5 from 9 votes
Recipe by Sally Laker Course: DessertCuisine: BritishDifficulty: Medium


Prep time


Cooking time





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 bit of peach liqueur


  • For the cake
  • 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
  • 50 ml Water

  • 50 ml Peach Liqueur

  • 3.5 oz Light Brown Demerara Sugar

  • For the buttercream
  • 250 g Icing sugar

  • 125 g 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.cake prepared
  • 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.dissolved over pan
  • 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 cakecakes absorbing syrup
  • 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


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