Follow these steps for a perfect pound cake every time:

1. Prepare the Peaches:
   Drain the canned peaches and place them in a bowl. Toss with ½ cup sugar, cinnamon, and nutmeg. Set aside to allow the flavors to meld.

2. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or 9×5-inch loaf pan for easy release after baking.

3. Cream Butter and Sugar:
   In a large mixing bowl, use a hand mixer or stand mixer to cream together the butter and sugar until light and fluffy (about 3–4 minutes).

4. Add Eggs and Vanilla:
   Beat in the eggs one by one, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.

5. Mix Dry Ingredients:
   In another bowl, whisk together the flour, baking powder, and salt.

6. Combine Wet and Dry Ingredients:
   Gradually mix the dry ingredients into the butter mixture, alternating with milk for a smooth, well-blended batter.

7. Assemble the Cake:
   Pour half of the batter into your prepared pan. Layer with half of the spiced peaches. Add the remaining batter and top with the rest of the peaches.

8. Swirl (Optional):
   For a swirled, marbled effect, gently run a knife through the peaches and batter.

9. Bake:
   Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Check at the 55-minute mark and tent with foil if the top browns too quickly.

10. Cool & Serve:
    Allow the cake to cool in the pan for 10–15 minutes before carefully transferring it to a wire rack to cool completely.