Wednesday, August 5, 2015

~ Georgia Peach Pound Cake ~



Hmmmmmm, delish!  I made this and shared a few years ago so it's a repeat. Since peaches are available now I was reminded of this cake. Anyway, if you like a great Southern dessert ~ and who doesn't? ~ try this with fresh peaches.  I have used frozen as a substitute and it was very tasty.  You could certainly use other fresh fruits.  Don't you know that fresh cherries would be divine? Of course, it is NOT low fat, etc.  Like Paula Deen, you gotta use that butter & sugar!  :-)

I have not adjusted to taking photos while cooking or baking.  :-)  I did think of it as I took the cake from the oven so there are a few pics to share with you. Please, please forgive the lousy photos!  This was posted when I first started this blog and had no idea what I was doing.   Not to say that I do now! ;)


Here's the recipe:
Ingredients
1 cup butter or margarine, softened
2 cups white sugar ~ I used a scant 2 cups since the frozen peaches were unsweetened. Depending on the sweetness of the fruit, you could prolly use less.
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 
  
Directions 
1.Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar. 
I did not use the sugar...sprayed the pan with Baker's Joy ~ 


2.In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, ~ important! ~ and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. This helps to prevent all the peaches sinking to the bottom.  Spread evenly into the prepared pan. 


3.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, before inverting onto a wire rack to cool completely. 16 servings







And...always add the Love!

Joining ~




8 comments:

  1. Oh goodness, that looks SO yummy:) Georgia peaches are the sweetest! Have a blessed day dear Pat, HUGS!

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  2. It is hard to take pictures as you go when you are excited about making something. It is also hard to get good pictures of something when you are done making it if you are excited about eating it!!! This looks delicious!

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  3. I think your pictures look great. This looks so delish. Going to try it. Thanks for the recipe.
    Have a great rest of the week Pat.
    Kris

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  4. Your photos are PERFECT!!! I thank you for this recipe and hope to make it this weekend!!

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  5. I always forget to take "during" photos when I'm cooking, too! I'm pinning this--we have tons of peaches just down the road from us and they are perfectly in season right now. Thanks, Pat. XO, Christy

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  6. Looks SO good! I love a good peachy dessert in the summer. I'm thinking a scoop of vanilla ice cream would go well with this. :)

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  7. I can just imagine the peachy goodness of this pound cake, Pat! Wish I could share a slice with you.

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  8. Oh my...I love pound cake and peaches...what a most wonderful combination!...

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