Peach Pound Cake recipe

Peach Pound Cake

Heat oven to 350 degrees. Lightly spray olive oil, then flour 10" tube pan. Set aside.

In a large mixing bowl, cream:
1 C butter, softened
3 C sugar
well and until lightly fluffy.

Add:
6 eggs, 1 at a time, beating well after each addition.

Combine in a separate bowl:

	3 C all-purpose flour
	1/4 t baking soda
	1/4 t salt

Add dry ingredients to creamed mixture alternately with:
1/2 C sour cream
2 C medium* ripe fresh MLF peaches, peeled and chopped
beginning and ending with the dry ingredients and beating well after each addition.

Stir in:
1 t vanilla extract
1 t almond extract.

Pour batter into prepared pan and bake 75-80 min. until cakes tests done. Cool slightly, remove from pan and cool completely.

* WARNING: Do not use over-ripe peaches that juice down your arm. Firm to medium-ripe condition is critical to the success of this recipe!

Peach Pound Cake

Copyright © 1999-2001 Maple Lawn Entertainment, Inc. Your Family Fruit and Fun Destination! Designed by moderntymes.com Last modified: June 21, 2006

Copyright © 1999-2001 Maple Lawn Entertainment, Inc.
Your Family Fruit and Fun Destination!
Designed by moderntymes.com
Last modified: June 21, 2006