peach pound cake by rose
It's peach season and my husband and family love fresh peaches. Since I make peach custard pies all season long, recipe on here by the way, I thought I'd try a peach pound cake. You can frost, glaze or leave plain, that's up to you. I also put in Peach Schnaaps, for a more peach flavor. Enjoy.
prep time
30 Min
cook time
1 Hr 15 Min
method
Bake
yield
8 or more
Ingredients
- 1 cup butter softened
- 1/4 cup shortening
- 3 cups sugar
- 6 - extra large eggs
- 3 1/4 cups flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cups sour cream
- 1 - small package gelatin
- 2 1/2 cups fresh peaches, peeled and chopped
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons peach schnapps
- 1 cup chopped walnuts
- 1 cup flaked coconut
How To Make peach pound cake by rose
-
Step 1Preheat oven to 350. Grease and flour and sugar a 10 inch tube pan. Cream butter, sugar and shortening until fluffy. Add eggs, one at a time, beating well after each addition. stir dry gelatin mix into sour cream and set aside. Add flour, baking soda and salt along with the sour cream mixture, beginning and ending with flour. Add flavorings, schnapps, fold in nuts and coconut and gently fold in peaches. Batter is very thick and will be high in the pan. Check my pictures. If you want you can make two smaller cakes out of this batter, but this cake is beautiful and big as is. It can be frosted, I would use a cream cheese with peach schnapps or drizzle or powdered sugar after cooled. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Fruit Desserts
Keyword:
#peach
Keyword:
#Pound Cake
Method:
Bake
Culture:
American
Ingredient:
Flour
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