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1235 - Buttermilk Peach Pound Cake #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1235 - Buttermilk Peach Pound Cake #

(by Aunt Eileen [Knouse] Carter)

1 - 29oz. can sliced peaches (drained but save the juice)
1 cup butter (room temperature)
2 1/2 cups white sugar
6 eggs (set on counter for 30 minutes before using them)
2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup buttermilk

Cut drained peaches into small pieces--set aside. In a mixer add butter and
white sugar--beat. Add eggs--beat. Add vanilla, salt and baking soda--beat.
Add buttermilk--beat. Add 1/3 cup of the drained peach juice--beat. Slowly
add flour--beat. Remove bowl from mixer--add peaches and fold them into
the batter with a spoon. Pour batter into a greased bundt cake pan. Bake at
325 degrees for 1 hour to 1 hour 15 minutes or until inserted toothpick comes

out clean. Cool 20 minutes, then flip it on to a cake plate. Dust with powdered
sugar or glaze as desired.


 

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