1/4 cup white sugar
1 cup peach preserves
2 tablespoons water
1/2 teaspoon whiskey
1 teaspoon prepared horseradish
2 teaspoons lemon zest
1/2 teaspoon vanilla extract (optional)
1 1/2 teaspoons lemon zest
In a mixing bowl, mix sugar, peach preserves, water, whiskey, horseradish, lemon zest and vanilla. Mix well.
Gently pour filling into an 8x8 inch loaf pan.
Bake in preheated oven for 25 minutes, or until center of cake springs back when lightly pressed.