Peach Pound Cake

peach Pound Cake

This Will be The Star of The Party, The Stand-Out Dessert. Serve ThisLuscious Pound Cake With whipped cream, or Dust With Sifted powdered sugar.It's Moist Enough to go Without a Glaze or Frosting, But a peach SauceWould be Great With The Sliced Cake.

Ingredients:


 * 1 Can (29 Ounces) Sliced peaches or peach Chunks in Heavy Syrup
 * 1 Cup unsalted butter, Room Temperature
 * 2 1/2 Cups granulated sugar
 * 6 Large eggs, Room Temperature
 * 2 Teaspoons vanilla
 * 3 Cups all-purpose flour
 * 1 Teaspoon baking powder
 * 1/2 Teaspoon salt
 * 1/4 Teaspoon baking soda
 * 1/2 Cup buttermilk
 * 1/3 Cup Reserved peach Syrup

Preparation:

Heat Oven to 325?. butter And flour a 12-Cup Bundt Cake Pan, or SprayWith a Baking Spray.

Drain Syrup From peaches; Measure 1/3 Cup of The Syrup And Reserve. ChopPeaches Finely And Set Aside.

Beat butter And sugar Until Light And Fluffy.

Add The eggs One at a Time, Beating After Each Addition. Beat in vanilla.In Another Bowl, Combine flour, baking powder, salt, And Soda.Blend Dry Mixture Into The Creamed Mixture, Alternating With buttermilk;Fold in Reserved 1/3 Cup of peach Syrup And The Chopped peaches.Spoon Into Prepared Baking Pan. Bake For 1 Hour to 1 Hour And 15Minutes, or Until a Toothpick or Cake Tester Comes Out Clean WhenInserted in Center.

Cool in Pan on a Rack For 15 Minutes. Invert on The Rack to Cool Completely..Put The Baking Pan Over The Cooled Cake (matching The Grooves AndPattern) And Flip With Rack Then Put a Serving Plate Over The Cake AndInvert Again.

contributed by

 * Catsrecipes Y-Group