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Peach and Blueberry Pound Cake

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“If you love pound cakes, try this one--it's a wonderful mixture of peach and blueberry flavors. This makes a great spring and summer cake.”
READY IN:
1hr 10mins
YIELD:
1 10inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Generously grease and sugar a 10-inch tube pan; set aside.
  2. Beat butter and cream cheese at medium speed for about 2 minutes or until creamy.
  3. Gradually add the sugar and beat for 5 to 7 minutes. Add the eggs one at a time and beat until the yellow just disappears.
  4. Stir in the brandy.
  5. Combine the flour, baking powder, and salt; add to the butter mixture beating at low speed just until blended.
  6. Gently fold in the peaches and the blueberries.
  7. Pour into pan bake for 325°F for 1 hour and 25 minutes.
  8. Cool in the pan for 15 minutes remove and cool completely on wire rack.

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