Peaches & Cream Bundt Cake

We’re thrilled to share a recipe that’s sure to brighten up your day: the Peaches and Cream Bundt Cake. This sweet treat puts our signature Sheringham Lemon Gin Liqueur in the spotlight, turning a classic dessert into a zesty, peachy delight.

Imagine a cake that tastes like summer in every bite, thanks to juicy peaches and a splash of our Fresh Lemon Liqueur. With just 15 minutes of prep and an hour and 15 minutes in the oven, it’s perfect for both laid-back get-togethers and those special moments that deserve a little extra pizzazz.

Top it all off with a fluffy, gin-infused whipped cream and you’ve got yourself a dessert that’s not just tasty but a real crowd-pleaser. So whether you’re a baking pro or just love a good dessert, this bundt cake is a fun and simple way to bring a little extra joy to your next dessert spread. Let’s make your next gathering unforgettable!

Peaches & Cream Bundt Cake

Made with Fresh Lemon Liqueur

peaches & cream bundt cake:

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 8-12 Servings

fresh lemon Whipped cream:

Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 1/2 cups

cake Ingredients:

• 1 Tbsp (14g) Butter, Room Temperature For Greasing Bundt Pan
• 2 ½ Cups (360g) Cake Flour + Extra For Dusting
• 2 Cups (400g) Granulated Sugar
• 1 Tsp (4.5g) Baking Soda
• 1 Tsp (5.5g) Salt
• 4 (195g) Eggs
• ½ Cup (128g, 4oz) 35% Whipping Cream
• 1 ½ Tsp (6.5g) Vanilla Bean Paste
• ½ Cup (115g, 4.6oz) Sheringham Fresh Lemon Liqueur
• ¼ Cup (55g, 2oz) Peach Juice
• 3 (500g) Peaches, Peel On, Thinly Sliced

whipped cream Ingredients:

• ¾ Cup (195g) 35% Whipping Cream
• 3 Tsp (9g) Sugar
• 3 Tsp (9g) Sheringham Fresh Lemon Liqueur

cake Method:

1. Preheat the oven to 325°F.
2. Grease a bundt pan with room temperature butter and dust with flour, tapping out excess.
3. In a bowl, whisk together flour, sugar, baking soda, and salt.
4. In a separate bowl, whisk eggs then stir cream and vanilla bean paste into eggs.
5. In a cup, combine gin and peach juice.
6. Gently fold in the peaches.
7. Pour into a bundt pan. Bake at 325°F for 60 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 15 minutes, then transfer to a cooling rack.
8. Serve with gin-infused whipped cream.

whipped cream method:

Whisk all ingredients at high speed until stiff peaks form, approximately 3 minutes.