Ingredients

The following ingredients have 4 Servings
  • 1¼ cups unsalted butter (softened)
  • 2½ cups sugar
  • 5 large eggs (room temperature)
  • 3¼ cups all-purpose flour (recommended brand: King Arthur)
  • ¼ tsp salt
  • 1 cup Smirnoff Ice Peach Bellini (see note)
  • 1.5 cups powdered sugar
  • 3-4 Tbsp Smirnoff Ice Peach Bellini

Instruction

  • Using the paddle attachment in a countertop mixer, cream butter and sugar together until light in color and fluffy (~5 minutes on medium speed).
  • Add eggs one at a time, and mix on low after each addition until fully incorporated.
  • Add salt and flour 1 cup at a time, and mix on low after each addition until fully incorporated.
  • Add peach bellini and mix on low until a smooth batter forms (1-2 minutes).
  • Pour batter into a greased tube or bundt pan and bake at 325 degrees for approximately 90-100 minutes, or until a toothpick inserted into center of cake comes out clean.
  • Meanwhile, combine the powdered sugar and peach bellini and stir until smooth.
  • Once cake is finished, allow it to cool for at least 10-15 minutes before removing from pan. Pour glaze on top while cake is still warm.