After reading reviews I decided to lower the temperature to 325 degrees. I baked this in a Bundt Pan at 325 degrees for 1 hour and 10 minutes. The cake rose up nicely while baking. My house smelled like peaches but it was well worth the wait because in the end I had a beautiful light colored peach pound cake. It was incredibly moist, delicious, and bursting with bits of peaches in every bite. I loved the specks of chopped peaches throughout the cake making it so pretty(see ny picture in the photo gallery). The outer crust has a sugary sweet crispy crunch, adds a really nice touch and I'm glad I included that. I drizzled a glaze over the cake with a mixture of the drained peach juice and powdered sugar. I also thought about topping it with fresh sliced peaches and homemade whipped cream with creamy rich vanilla ice cream. Since this cake is going with hubs to work to share with everyone I just used a little glaze. This lovely cake turned out pretty, moist, absolutely delicious...and PEACH-Y! A definite 5 stars plus and worth making again, and, with fresh slices of peaches, homemade whipped cream with a side of vanilla ice cream!
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After reading reviews I decided to lower the temperature to 325 degrees. I baked this in a...