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


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1 c
butter, softened
3 c
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


  • 1Cream 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.
  • 2Mix all dry ingredients with the peaches, and add gradually to the sugar/egg/gelatin mixture.
  • 3Put 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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