Feelin’ peachy: a pound cake recipe
Fresh Peach Pound Cake
Cream together until fluffy:
1 cup butter, softened
2 cups white sugar
Add eggs, one at a time:
1 teaspoon vanilla extract
Reserve 1/4 cup flour, then sift together remaining dry ingredients:
2 cups flour
1 tsp. baking powder
1/2 tsp. salt
Add dry ingredients to wet ingredients. Fold in peaches.
2 cups fresh peaches, pitted and diced
Preheat oven to 325 degrees. Butter a 10-inch tube pan or two loaf pans and dust with white sugar.
Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Stir in vanilla.
Reserve 1/4 cup of flour for later and sift together remaining flour, baking powder and salt. Stir in the creamed mixture.
Use reserved flour to coat the chopped peaches, then fold the floured peaches into batter.
Spread evenly into prepared pan.
Bake 60-70 minutes or until toothpick inserted in center comes out clean.
Allow to cool at least 10 minutes before removing from pan.