• Preheat the oven to 325 degrees F.
• Spray a 10-inch 16-cup tube pan with Wilton cake release or cover it with solid vegetable shortening and granulated sugar.
• In the order listed, add flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla to a 4-quart bowl of an electric mixer.
  4 cups all-purpose flour, 3 cups granulated sugar, 2 cups butter, ½ cup buttermilk, ½ cup *peach schnapps, 6 large eggs, 2 teaspoons pure vanilla extract
• Beat at low speed for 1 minute. Stop the mixer and scrape the sides.
• Mix another 2 minutes at medium speed.
• Fold in peaches.
  2 and ½ cups fresh peaches
• Pour into the tube pan and bake for 1 hour 25 to 1 hour 35 minutes, test the cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs on the pick.
• Allow the cake to cool on a wire rack on the counter for 20 minutes before inverting it onto a serving tray. Store in an airtight container in the refrigerator.
• I drizzled this Cream Cheese Glaze over my cake.

Traditiona mixing method:

• In the bowl of an electric mixer, mix the butter and sugar until pale yellow and fluffy. Add the eggs one at a time mixing until the yellow is mixed in before adding the next egg.
  3 cups granulated sugar, 2 cups butter, 6 large eggs
• Alternately, add the sifted flour and buttermilk beginning and ending with flour. Add the vanilla. Fold in the peaches by hand.
  4 cups all-purpose flour, ½ cup buttermilk, ½ cup *peach schnapps, 2 teaspoons pure vanilla extract, 2 and ½ cups fresh peaches
• Spoon the batter into the prepared pan. Cook in a preheated 325-degree oven for 1 hour 20 to 30 minutes. test cake with a wooden pick for doneness. The cake is done with no crumbs, or dry crumbs, are on the pick.
• Cool for 20 to 30 minutes on a wire rack, then carefully transfer to a serving dish. Pour hot glaze over cake.