Monday, September 6, 2010
PEACH POUND CAKE
2 sticks butter (the real thing), softened
3 cups sugar
6 big eggs
3 cups all-purpose flour
1/2 cup sour cream
1 cup mashed peaches
1 teaspoon each of almond and vanilla extracts
Cream butter in stand mixer; gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each addition.
Combine sour cream and peaches. Add flour to creamed mixture alternately with peach mixture, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings.
Pour batter into a Bundt-pan which has been greased with shortening and floured. Bake at 325 degrees for 1 hour and 20 minutes or until done. Cool in pan 15 minutes, then turn out onto plate. Cool for a little while anyway before getting into it. Excellent with a tall glass of organic milk.
Yield: 1 large pound cake
“The desserts we serve are all fresh homemade. We have homemade cobblers, lemon, coconut and pecan pies and pound cake.”~Donna Davis