Fresh Peach Pound Cake
Source of Recipe
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List of Ingredients
Fresh Peach Pound Cake (using peach jello)
1 cup unsalted butter, softened
3 cups sugar
6 eggs
1 tsp vanilla
1/4 tsp rum extract
1/2 cup sour cream
1 3oz pkg peach jello
3 cups all purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 cups chopped fresh peaches
Preheat oven to 325. grease and flour a 10 inch tube pan. In a large bowl, beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and rum
In a small bowl, combine sour cream and jello and set aside.
In a separate bowl, combine flour, salt. baking soda, cinnamon and nutmeg. Gradually add flour mixture to butter mixture, beating well to combine. Fold in sour cream mixture and peaches. Spoon batter into prepared pan.
Bake for 1 hour. Cover loosely with foil to prevent excessive browning, and bake for an additional 40 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 min, remove to wire rack and cool completely.
Recipe
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