Peach Pound Cake

Peach Pound Cake

This will be the star of the party, the stand-out dessert. Serve this luscious 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 sauce would 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 spray with a baking spray. Drain syrup from peaches; measure 1/3 cup of the syrup and reserve. Chop peaches 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 15 minutes, or until a toothpick or cake tester comes out clean when inserted 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 and pattern) and flip with rack then put a serving plate over the cake and invert again.

Contributed by :

 * Catsrecipes Y-Group