Peach Pound Cake

Name: Peach Pound Cake
Ingredients: 1 cup (225 ml) European Style butter, softened (2 sticks); 1 cup (225 ml) sugar; 3 large eggs; 8 oz (224 grm). chopped peaches (fresh, or canned--one 15 oz (420 grm). can, drained and use 1/2 tsp (2 ml) peach flavoring--optional)(This flavoring can be obtained from the King Arthur Baker's Catalog); 1-3/4 cups (425 ml) flour; 1/4 tsp (1 ml) baking powder; 1/2 tsp (2 ml) ground ginger; 1/2 tsp (2 ml) ground nutmeg

8 ingredients

9 steps

Ingredients

1 cup (225 ml) European Style butter, softened (2 sticks)
1 cup (225 ml) sugar
3 large eggs
8 oz (224 grm). chopped peaches (fresh, or canned--one 15 oz (420 grm). can, drained and use 1/2 tsp (2 ml) peach flavoring--optional)(This flavoring can be obtained from the King Arthur Baker's Catalog)
1-3/4 cups (425 ml) flour
1/4 tsp (1 ml) baking powder
1/2 tsp (2 ml) ground ginger
1/2 tsp (2 ml) ground nutmeg

Directions

1

In large mixing bowl, cream butter and sugar.
2

Beat in eggs 1 at a time.
3

Stir in peaches.
4

Mix in remaining ingredients.
5

Pour into a buttered 10 cups (2350 ml) bundt pan.
6

Bake at 360 degrees (175 C.) for about 1 hour or until cake tester inserted in center comes out clean.
7

Cool on wire rack for 10 minutes.
8

Remove cake from pan.
9

Either dust with non-melting powdered sugar or use a simple glaze made with powdered sugar, vanilla extract, pinch of nutmeg, and enough water to achieve proper consistency.