Martha's Fresh Peach Pound Cake

Martha's Fresh Peach Pound Cake Recipe

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Tammy Lundy


A moist and very peachy pound cake. I fix this alot in the summer.


★★★★★ 2 votes



  • 1 c
    butter, softened
  • 3 c
  • 6
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    rum extract
  • 1/2 c
    sour cream
  • 1 large
    peach gelatin
  • 3 c
    all purpose flour
  • 1/2 tsp
  • 1/4 tsp
    baking soda
  • 1/2 tsp
  • 1/4 tsp
  • 2 c
    peaches, chopped

How to Make Martha's Fresh Peach Pound Cake


  1. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each. Add vanilla and rum. Mix sour cream and gelatin together and add to the egg mixture.
  2. Mix all dry ingredients with the peaches, and add gradually to the sugar/egg/gelatin mixture.
  3. Put into a tube pan that has been greased. Cover lightly with foil like a tent. Bake at 325 for 1 hour and 50 minutes.

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About Martha's Fresh Peach Pound Cake

Course/Dish: Cakes

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