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GA Peach Pound Cake
Prep
20 mins
Cook
1 hr 10 mins
Servings
16
Difficulty
Hard
There's nothing quite like a slice of Georgia peach pound cake to celebrate summer, and this recipe has become my go to for potlucks and family gatherings. Fresh peaches are packed with vitamin C and antioxidants, making this indulgent treat feel a little bit lighter. What I love most is how straightforward it is to put together just cream your butter and sugar, add eggs and vanilla, fold in the flour mixture, and swirl in those beautiful chopped peaches. Within ninety minutes, you'll have a gorgeous, moist cake that tastes like pure peach perfection. Trust me, everyone will be asking for seconds.
Ella x
Ingredients
- 11 cup butter or margarine, softened
- 22 cups white sugar
- 44 eggs
- 11 teaspoon vanilla extract
- 33 cups all-purpose flour
- 11 teaspoon baking powder
- ½ teaspoon salt½ teaspoon salt
- 22 cups fresh peaches, pitted and chopped
Detail level
Instructions
- 1
Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
- 2
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
- 3
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
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