The Pioneer Woman Tasty Kitchen
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Peach Pound Cake

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Level: Intermediate

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Description

A yummy pound cake that deserves fresh peaches!

Ingredients

  • For Pan
  • 2 Tablespoons Butter
  • ¼ cups Sugar
  • FOR THE CAKE:
  • 1 cup Butter
  • 2 cups Sugar
  • 4 whole Large Eggs
  • 1 teaspoon Vanilla Extract
  • 3 cups All Purpose White Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 2 cups Peaches, Chopped

Preparation

Grease a 10-inch tube pan with two tablespoons butter. Sprinkle bottom of pan with 1/4 cup sugar.

In large bowl, cream one cup butter; gradually add two cups of sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.

Reserve 1/4 cup of flour for later use. In separate bowl, combine 2 and 3/4 cups flour with baking powder, and salt; gradually add to creamed mixture, beating until well blended.

Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan.

Bake 325°F for 1 hour 10 minutes. Remove from pan and cool completely.

One Comment

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Profile photo of jenndpan

jenndpan on 9.18.2009

I loved this recipe. It is especially good with fresh white peaches. I’ve made about 5 of these this summer. It’s so nice and light and I have to confess that I ate some for breakfast too.

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