Cream the butter and sugar in a large bowl of a stand mixer fitted with a paddle attachment on medium speed for 20 minutes, until light and fluffy.
While the butter and sugar are creaming, measure out the remaining ingredients for the pound cake.
In a large measuring cup, whisk together the cream, peach flavor, and peach schnapps.
In another bowl, whisk together the cake flour and salt.
Once the butter and sugar have finished creaming, scrape the sides and bottom of the bowl.
With the mixer on low speed, add the eggs one at a time, beating well after each addition.
Scrape the sides and bottom of the bowl again.
Let the mixture beat on low speed for 5 minutes.
With the mixer still on low, alternately add the flour mixture and the cream mixture, beginning with the flour and ending with the cream. Beat until well blended.
Scrape the sides of the bowl and incorporate any unmixed batter if necessary.
Prepare a large 12-cup Bundt pan with floured baking spray.
Pour the batter into the prepared Bundt pan until it is about 1 to 1 1/2 inches from top. Tap the pan on the counter to esnure there are no air bubbles. If there is remaining batter, use to make muffins.
Bake for 1 hour and 20 minutes.
While cake is baking, prepare glaze. Melt the butter and sugar in a medium saucepan over medium heat. Add the water and bring to a boil. Cook for 2-3 minutes or untl mixture is smooth and not grainy. Remove from heat and stir in schnapps until well blended.
Remove the cake from the oven. Allow the cake to cool in the pan, on a wire rack for 15 minutes or until cool enough to handle with pot holders. Place the wire rack on top of the cake pan and flip the pan over. Gently lift the pan, being careful not to remove any of the outside crust.
Using a pastry brush, generously douse the curved top of the cake with glaze. The cake should appear shiny but not saturated. This should dry in about 30 minutes and then you can wrap the cake. Leftover glaze can be refrigerated for up to 2 weeks.