Wednesday, September 10, 2008

Peach Pound Cake

My sister Shauri introduced us to this delectable delight.  I'll tell you what, it takes a good dessert for me to recommend it when there is no chocolate involved.  But here it is:

1 c plus 2 T butter
2 1/4 c sugar
4 eggs
1 t vanilla
3 c flour
1 t baking powder
1/2 t salt
2 c chopped fresh peaches

Preheat oven at 325 degrees.  Grease a tube pan with the 2 T of butter.  Sprinkle pan with 1/4 c sugar.  
Cream remaining butter; gradually add remaining sugar, beating well.  Add eggs, one at a time, beating well after each addition.  Add vanilla and mix well.
Combine 2 3/4 c flour, baking powder, and salt.  Gradually add to creamed mixture, beating until well-blended.
Dredge peaches with remaining 1/4 c flour.  Fold peaches into batter.  Pour batter into prepared pan.  Bake for 1 hour and 10 minutes. (I used 2 loaf pans)
Serve warm with vanilla ice cream and warm butterscotch sauce.

1 comment:

amy said...

my compliments to you/shauri for specifying fresh peaches. so silly to waste time making a dish with the red-headed-canned stepchild of the stone fruit family...