For the Cake:

Have the butter, cream cheese, and eggs at room temperature. Set the oven to 325° and line a Bundt pan or loaf pan with parchment paper.

Peel and dice two cups of fresh peaches, combine with almond extract, cinnamon, ginger, and Grand Marnier (if using), set aside.

 In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, combine all of the dry ingredients together and mix. To the dry ingredients, add the room temperature butter and cream cheese and cream together very well.

Stop to scrape down the bowl several times throughout the mixing process.

Add one egg to the batter at a time, waiting for each egg to incorporate into the batter before adding the next. Remove the paddle and fold the fresh peaches into the batter.

Transfer the batter into prepared baking pan and place in the oven to bake for 50-60 minutes or until a skewer can be inserted and comes out clean.

Remove the cake from the oven and place on a cooling rack.

For the Icing:

Combine the heavy cream, vanilla extract, and Swerve confectioners together in a small bowl and mix with a small whisk or fork. Drizzle the icing over the top of the cake once it has cooled.