01 Oct Corlea’s Peach Pound Cake
This is somewhere between a loaf, a cake, and a pudding. But it’s seriously delicious!!
1/2 cup butter or margarine
3/4 cup white sugar
1 tsp vanilla extract
1 tsp lemon juice
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp ground allspice
1 tin canned peaches, diced
Preheat oven to 325°F. Line a bread pan with parchment.
In a large bowl, beat together the butter and sugar. Add eggs one at a time, and beat very, very well. Mix in vanilla and lemon juice.
In a separate bowl, sift flour, baking soda, and allspice.
Add to the wet ingredients and combine.
Add the drained, chopped peaches and reserve the syrup.
Mix peaches into batter to combine, then pour into the prepared pan.
Bake for 1hr 10min, or until a skewer comes out clean.
As soon as it comes out of the oven, spoon the syrup over the cake to absorb. Turn the cake out and set on a cooling rack right away so that it doesn’t become too mushy.
Prepared, tried and tested by: Corlea Smit
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