July 13th, 2010

A Pound Cake Recipe That's Just "Peachy"

by Jacqueline Whitmore

Fireprince peaches from Dickey Farms

I love surprises and last week I received a very nice surprise from my friends, Cindy Haygood, Debra Lassiter, and April McLean, at The Etiquette & Leadership Institute.  These sweet ladies sent me two boxes of delicious Georgia peaches from Dickey Farms.  Someone must have told them that they way to my heart is through my stomach!

These luscious peaches inspired me to make a peach poundcake.  Here’s the recipe!

Georgia Peach Pound Cake

1 cup + 2 tablespoons butter
3 cups all-purpose flour, divided
1 teaspoon vanilla
1 teaspoon baking powder
2 1/4 cups sugar, divided
1/2 teaspoon salt
4 eggs
2 cups chopped, fresh peaches (3 peaches)

Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with ¼ cup 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 2¾ cups flour, baking power, and salt; gradually add to creamed mixture, beating until well blended. Dredge peaches with remaining ¼ cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake 325 degrees for 1 hour 10 minutes. Remove from pan and cool completely.

Yield: 16 servings

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