1. Geez! That was a lot, but now we can start.

Cake

1. Combine brown sugar and cinnamon. Preheat the oven to 325°. In a small bowl, combine the brown sugar and 1/2 tsp of cinnamon.
2. Coat the Bundt pan. Butter the Bundt pan, and coat it with the brown sugar mixture. This will give the outside of your cake the flavor and texture of a cobbler crust.
3. Make peach mixture. In the medium bowl, add the peaches, 2 tsp of cinnamon, and 1/2 tsp of nutmeg. Mix it together, covering the peaches, and save for later.
4. Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, and the rest of the cinnamon and nutmeg.
5. Beat egg whites. In the second small bowl, beat the egg whites until firm. Now place all these bowls to the side.
6. Mix butter and granulated sugar. In the second large bowl, mix the butter and granulated sugar at medium speed until creamy and fluffy.
7. Add wet ingredients to sugar mixture. Beat the egg yolks into the sugar mixture one at a time. Then mix in the vanilla extract and 3/4 cups of the peach syrup. (Alternatively, you can add just 1/2 cup of the syrup and 1/4 cup of the whiskey of your choice.)
8. Slowly mix dry ingredients into wet ingredients. Slowly add the dry mixture into the wet mixture. Once it's mixed well, fold in the milk and egg whites.
9. Pour into Bundt pan. Pour half the batter into the Bundt pan. Then add half the peach mixture. Next, fill the Bundt pan with the rest of the batter.
10. Bake.Then let cool. Bake for 1 1/2 hour, checking with a toothpick at about an hour. Once the cake is done, remove it from the oven and let it cool in the Bundt pan for 10-20 minutes. Remember that the cake will continue to cook after it's removed from the oven. So don't leave it in longer than the recommended time.
11. Top with peach slices. Once the cake is cool, remove it from the pan and place on a wire rack (a plate will also do) to continue cooling. Finally, place as many of the remaining peach slices that you'd like on top of the cake.

Glaze

1. Add sugar to bowl. Place the sifted powdered sugar in the now empty and cleaned medium bowl from earlier.
2. Add liquid. Whisk in whichever liquid (water, milk, liqueur) you choose, one tbsp at a time, until you reach the desired thickness.
3. Add extract. Whisk in 1 tsp of the extract.
4. Drizzle cake with glaze. Take the glaze, and slowly drizzle it over the cake to your preferred liking.