Preheat oven to 325°. Grease and flour a 10-inch (16-cup) tube pan.
Place flour, sugar, butter, milk, peach schnapps, eggs, and vanilla (in that order) in a 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low-speed for 1 minute, stopping to scrape down sides. Beat at medium speed for 2 minutes. Stir in peaches. Pour into prepared pan.
Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack or 15 minutes. Remove from pan to wire rack; cool completely.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/fresh-peach-pound-cake-with-peach-glaze/