Peaches And Cream Cake - cooking recipe

Ingredients

1/2 lb. unsalted butter, at room temperature
2 1/2 c. sugar
2 tsp. vanilla extract
4 eggs
2 2/3 c. cake flour
2 1/2 tsp. baking powder
1 1/4 tsp. ground cinnamon
1 1/4 tsp. ground ginger
3/4 tsp. ground nutmeg
3/4 tsp. salt
1 1/3 c. milk
3 c. heavy cream
3 Tbsp. bourbon
1 1/2 lb. peaches

Preparation

Cake:
Heat the oven to 350\u00b0.
Butter and flour two 9-inch cake pans.
In a large bowl, with an electric mixer set at medium-low speed, beat the room temperature butter and 1 3/4 cups of the sugar until fluffy and light in color, about 5 minutes.
Beat in 1 1/2 teaspoons of the vanilla.
Add eggs one at a time, beating well after each addition.
Combine flour, baking powder, spices and salt.
With mixer set at low speed, beat dry ingredients into butter mixture in three parts, alternating with the milk.
Pour into the prepared pans.
Bake until a toothpick stuck into the center comes out clean, 30 to 35 minutes.
Cool 10 minutes in pans. Remove from pans and cool completely.