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Plantation Peach Pound Cake
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1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. salt
2 cups fresh peaches, pitted and chopped
Preheat oven to 325 degrees. Butter a 10 inch bundt pan and coat with powdered sugar.
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, and sift together the remaining flour, baking powder, cinnamon,, cloves 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.
Spread evenly into the prepared pan. Bake for 60 to 70 minutes 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.
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