R.J. Anderson (rj_anderson) wrote,
R.J. Anderson
rj_anderson

Yummy Recipe Goodness

Since Laura expressed an interest, I figured, why not?

This cake ends up tender and moist, but with a nice solidity to it that keeps it from falling apart when you cut it. It's also really tasty served with a dollop of whipped cream, as we discovered when mowing down the leftovers last night. And as my mother remarked, with that much butter in it it ought to keep well.

PEACH POUND CAKE
As submitted by Betty Jean Gosnell, Inman, SC
Published in Taste of Home Magazine

  • 1 cup butter (no substitutes), softened
  • 2 cups sugar
  • 6 eggs
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup sour cream
  • 2 cups diced fresh or frozen peaches (RJA's note: I actually used canned, well rinsed and drained -- worked fine)
  • Confectioners' (icing) sugar (optional)

    In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream. Fold in the peaches.

    Pour into a greased and floured 10 in. fluted tube pan (RJA: I used a bundt pan). Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

    Yield: 12-16 servings, but don't expect them to last long.
  • Tags: recipes
    Subscribe
    • Post a new comment

      Error

      Anonymous comments are disabled in this journal

      default userpic

      Your reply will be screened

      Your IP address will be recorded 

    • 0 comments