Posted by: reball | August 13, 2009

Fresh Peach Pound Cake



1 cup butter or margarine, softenedpeach pound cake
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped

Glaze * SEE BOTTOM Feel free to use or not whatever your mood!

Preheat oven to 325 degrees. Butter a 10 inch tube pan or 2 loaf pans and coat with white sugar.
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes. Remove to wire rack to cool!

I decided to add a glaze to this. Peel peaches over a bowl and reserve the juice. Add enough powdered sugar to juice to make a nice consistency. Of course everyones will be different so I can’t give you exact measurements. My peaches yielded about 2 T Juice so I’m adding approx 2/3 C Powdered Sugar. Drizzle over cake.


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