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

Cake

• Preheat the oven to 325°. In a small bowl, combine the brown sugar and 1/2 tsp of cinnamon.
• 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.
• 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.
• In a large bowl, whisk together the flour, baking powder, salt, and the rest of the cinnamon and nutmeg.
• In the second small bowl, beat the egg whites until firm. Now place all these bowls to the side.
• In the second large bowl, mix the butter and granulated sugar at medium speed until creamy and fluffy.
• 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.)
• Slowly add the dry mixture into the wet mixture. Once it's mixed well, fold in the milk and egg whites.
• 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.
• 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.
• 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

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