Pound Cake with Chipotle Amaretto Peach Pecan Icing

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This is the perfect blend of sweet and savory.  The chipotle enhances the peach flavor and the sweetness from the pound cake balances out the spice giving an old classic a new perspective.
Serve with ice cream or whipped cream and fresh peaches on the side.  Any way you serve it this recipe will be a hit.
1-16oz can sliced peaches, drained or fresh peaches
1-2 tablespoons drained peach syrup (can use water or amaretto)
¼ cup confectioners’ sugar
2 chipotle bouillon cubes, crushed
1 teaspoon cinnamon
1 box Adam’s Prize Winning Pound Cake mix
Prepare pound cake according to package instructions.  Bake at 325 degrees for 50-60 minutes.
Let cool and remove cake from pan.  Let rest on wire rack upside down.
In a medium bowl place both peach preserves and whisk together to combine.  Add the confectioners’ sugar.  Mixture will be thick.  Mix well.
Add by tablespoons the peach syrup to thin out the mixture slightly.  There should still be a thickness to it but you don’t want a paste.  
Add chipotle and cinnamon and stir until all ingredients are well combined.  Let stand 10-15 minutes for the flavors to be absorbed.
Slice several peach slices and place on top of the cake in any desired pattern or arrangement.
Put wire rack inside a sheet pan and spoon icing over top of the cake so that it runs down the sides into the sheet pan.  You can take the excess and pour over the cake again as you want all of the cake to be covered with the icing.  Save any excess icing if desired.
Allow icing to set until ready to serve, peaches on top of cake will emerge as icing sets.