White Peach Pound Cake

"This pound cake is adapted from a Taste of Home recipe. I use fresh white peaches even though you can use any type fresh or frozen peach. I acheived a better flavor when the peaches were a bit under ripe. I also did not peel them. The cake is moist and just powdered sugar, no icing is enough for a special desert. My co-workers requested this cake again this year when the peaches were in season, I had to make 2 one for work and another for home."
 
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Ready In:
1hr 25mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • In a large mixing bowl, cream butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in extracts.
  • Combine the flour, baking soda and salt; add to the batter alternately with sour cream.
  • Fold in the peaches.
  • Pour into a greased and floured 10-inch fluted tube pan.
  • Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 15 minutes before removing from pan to a wire rack to cool completely.
  • Dust with confectioner's sugar if desired.

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Reviews

  1. This was wonderful. I followed the recipe exactly and I love it. I think I'll also try extra fruit next time I make it.
     
  2. Okay, but not as special as I had hoped.
     
  3. This is very good. But my family doesn't care for the almond flavor so I'll use lemon extract instead of almond next time.
     
  4. Delicious! I added about 2 cups of blueberries and an almond glaze. Everyone loved this and the texture was wonderful!
     
  5. Perfect with coffee in the parish hall after church.
     
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Tweaks

  1. This is very good. But my family doesn't care for the almond flavor so I'll use lemon extract instead of almond next time.
     

RECIPE SUBMITTED BY

I like to bake, garden, read and find sites like this on my computer. I'm an empty-nester so a lot of my cooking and baking is shared with my co-workers.
 
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