* Exported from MasterCook *
GA Peach Pound Cake
Recipe By : Peggy Trowbridge Filippone
Serving Size : 0 Preparation Time :0:00
Categories : !! Church Baking Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches -- pitted and chopped
Original recipe yield: - 10 inch tube pan
PREP TIME 20 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 30 Min
SERVINGS About scaling and conversions
Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube
pan and coat with white sugar.
In a large bowl, cream together the butter and sugar until light and
fluffy. Add the eggs one at a time, beating well with each addition,
then stir in the vanilla. Reserve 1/4 cup of flour for later, and
sift together the remaining flour, baking powder and salt. Gradually
stir into the creamed mixture. Use the reserved flour to coat the
chopped peaches, then fold the floured peaches into the batter.
Spread evenly into the prepared pan.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick
inserted into the cake comes out clean. Allow cake to cool in the pan
for 10 minutes, before inverting onto a wire rack to cool completely.
http://www.recipes-from-friends.com/cake2/index.htm
lotsa pound cake recipes
2 peaches = 1 mango
This is a Keeper! Just delicious. Do make with sugar for wonderful
crust. I added a few more peaches because I love them so but not
necessary. I'm making lots to freeze
Wonderful Recipe! I'm going to make it again tonight and freeze them
to have this winter! Thanks! FYI-I've since taken one out of the
freezer and let it thaw and it was still wonderful!
This cake was fantastic! I made it with apples and blueberries, and
it was delicious! The blueberries were especially pretty once the
cake was sliced. Like others said, the cake didn't easily come out of
the greased pan, but once I buttered and sugared the pan, it came out
much better. Also, the sugar makes a sweeter, browner crust.
Very easy to make, a rich and moist cake.
I have made this twice now - once with peaches and once with
nectarines. It is definitely better with peaches, in case you're
considering that substitution. And I couldn't find any comments about
whether to peel the peaches, so I didn't, and my husband couldn't
believe I had left the skins on. They just sort of melt in. This cake
does NOT need any sort of topping, other than maybe a scoop of
vanilla ice cream. I did make the caramel syrup some reviewers
suggested, but it was totally unnecessary. This is a definite
favorite in my house now, so since peaches are out of season, I'm
going to have to try it with canned instead of fresh. Delicious!!!
I loved this recipe. My husband hates butter (what a wierdo!) and he
found it a little rich, but to me that's perfect. I'll use this again
- and maybe try it with other fruit in season. Thanks for the post!
Thought this was great! I make two loaves out of the recipe and I've
already made it three times. (Freezes well too.) I used the advice of
a few members and added a tsp. of almond extract. It really added a
wonderful flavour. Will definitely be a keeper in my recipe box!
Superb!! Really wonderful texture and flavour. I don't think it
matters what kind of peaches as long as they are ripe and juicy. I
just bought a huge case here in Canada and don't even know where they
came from, but probably not Georgia peaches, anyways very good thank
you, will make again and might a few nuts.......
I used nectarines as I didn't have any peaches. Once I'd pitted the
nectarines I brushed the flesh with some lemon juice . I didn't have
a tube tin so I made this in 2 loaf pans. Very moist cake with a very
smooth texture. Thanks
I really loved this cake fresh out of the oven, served with homemade
ice cream. I'm giving it a 4 because it didn't taste quite as good
the next day, with no ice cream! But it was very moist and I
absolutely loved it that first night! I will probably add another
peach to it next time. Also, it took 90 minutes to bake for me.
We enjoyed this recipe, but it seemed to be missing a topping. Our
favorite was a peach/raspberry sauce. I made it using 2 cups fresh
peaches, 2 cups frozen raspberries, 1/2 tbsp cornstarch and 1/2 tsp
Splenda. Just cook it until thick and put over the pound cake.
I live in the heart of Ga peach country..in fact, have an orchard 4
miles from my house! This recipe was a HUGE hit at my church dinner.
EVERYONE wante the recipe, but I was ready..took copies with me after
sneaking a taste before leaving the house! Great with homemade ice
cream! Wouldn't change a thing!
This was good for a different tasting pound cake.
This was a really good recipe. I did alter it a bit. I added 1.4 tsp.
of almond extract and then 1/4 tsp. each of cinnamon, nutmeg and 1/8
tsp. ginger and ground cloves. After the cake had cooled a bit, I
poked holes in it with a toothpick and made a glaze of the syrup from
a can of peaches and powdered sugar and then dusted it with powdered
sugar just before serving. This was a very nice change. I will
definitely make this again.
Perfect cake for Spring or Summer. I live in GA, so I used fresh,
ripe, sweet GA peaches. Took this cake to a mother's meeting and it
was gobbled up. HELPFUL HINT: To ripen the peaches more quickly, put
them in a brown paper bag. Close the top of the bag and poke holes in
it. Also, you can put an apple in there to speed the process, as well.
I was slightly disappointed in this cake. Maybe it was because I used
"South Carolina" peaches instead of GA peaches! lol. =) The cake just
wasn't as flavorful as I had hoped it would be, although it received
raves at a party I took it to last night. I had tried it right out of
the oven yesterday, but it was definately better when cooled. I'll
try this one again this fall with some fresh from the orchard apples!
Thanks for the recipe!
Terrific recipe. This cake was delicious. I added a bit of peach
brandy for an extra peach kick. Thanks, Dent.
I'm not sure if I missed something, but after 70 minutes in the oven,
it was raw in the middle. I covered it with foil because the top was
brown, and left it in the oven for an additional 45 minutes and it's
still a little moist. Next time I'll try it in a shallow pan. It
smells and tastes great, though.
This cake was delicious. When you serve it warm it tastes like a
peach cobbler cake. I make a glaze with powdered sugar, half and half
and chopped peaches. It was great hit and I will make this many more times.
This is a delcious pound cake--moist and buttery and the caramel
glaze suggested by another reviewer makes it perfect. I used almond
extract along with the vanilla because the almond flavor really
accentuates the flavor of the peaches.
This is a wonderful cake. My family and friends couldn't get enough
of it! Best of all it's simple to make.
This is a very good cake! I made a few changes, though. I added about
a half teaspoon almond extract with the vanilla. I also threw in some
nutmeg and mace, as I thought it would be pretty bland otherwise. I
can't have peaches without at least some nutmeg! I also substituted
cake flour for half the flour amount, as cake flour makes for a more
tender crumb. I served it to company, and it was a hit. A definite
keeper. Thanks!
it was pretty good, but not "I'm going to consume all of this right
now"-good. I would definetaly reccomend getting very fresh and sweet
peaches, that really makes a difference.
I truly love this recipe. Whenever I bake this cake, I make the "Slow
Cooked Apple and Peach Sauce" recipe, that I found on this site, to go over it.
Great recipe! Loved it! I sprayed the pan with a non-stick spray
(Pam), and had no trouble getting it out of the pan. I also used the
Caramel Glaze as suggested by PAMABEARS review, and that made the
cake even better - enhanced the flavor of the cake! Thank you for a
great recipe!!
I had never had a peach poundcake much less made one. So when I saw
the recipe I decided to try it. Great choice!! Really easy, not too
sweet and very moist. I tink I may try adding peach liquer the next
time I make it to bring out the peach flavor more. Since I have a
toddler that hates vegetables, I think I am going to try adding
squash or zucchini to the poundcake batter to make semi-healthy
muffins. Will definately keep and use this recipe again. Thanks!!
WOW! This recipe turned out excellent. Filled the house with the
smell of ripe peaches and buttery cake smell. The cake was so easy to
put together and I put a little over two cups of fresh white peaches
into the cake. Mom loved it, brother and sister loved it--it was a
hit! Thank you for this great recipe--I will definitely use it sometime soon.
This cake is yummy! I made it easy on myself by baking it in a 9x12
pan (first sprayed with cooking spray) and leaving it in the oven for
just 45 minutes. I served it warm with ice cream. It got rave reviews
from my husband!
This cake was a hit in my house. It was a bit difficult to get out of
the pan but would make it again and oil the pan very well.
Yummy stuff! I added 1/2 tsp almond extract along with the vanilla.
The cake was moist and buttery, thick without being too heavy. Great
when you're sick of peach cobbler.
Made this recipe exactly as written and used very ripe peaches. It
turned out beautifully moist, but not with much peach flavor - it
tastes like butter. Next time I will add more peaches and maybe some
peach nectar or peach schnapps to the batter.
Good recipe! I added a carmel glaze that made it even more delicious:
1/2 c. butter - 1/2 c. packed brown sugar - 2 tsp. milk - Heat all
ingred. in saucepan, stir occasionally. Boil 2 minutes, stirring
constantly. Remove from heat. Spoon over warm cake. I will use this
recipe for a pineapple pound cake next, using drained canned pineapple. Thanks!
Great pound cake! Very easy to make. I greased and floured the pan
instead of using butter and sugar to coat. Came out just fine! Thanks
for the recipe!
Good old-fashioned, buttery, fruity pound cake. Peaches add an extra
moistness. Will make it again. Sugar coating doesn't make it extra special.
I made this recipe for my moms birthday, it turned out great. I
subsituted canned sour cherries for the peaches and I used Almond
flavoring in place of the vanilla. I will make this again and try
other combinations. It came out of a bundt pan no problems, I just
sprayed it good with Pam.
This got great reviews at a dinner party. I made it with plum and put
a caramel glaze as was suggested in another review.
I made the mistake of trying to fit all of this batter into a single
loaf pan (OH NO!!) made quite a mess. This tastes fantastic- if your
into peach cobbler, however i was expecting it to be more like a
pound cake texture-hence-the name. It was quite good though. It was
kinda like eating big slabs of cobbler.......hmmm, shoulda had
vanilla ice cream on hand!
Wonderful! I did a practice cake using canned peaches, which another
review suggested - thank you! I made this again a couple of days
later using fresh apples for a co-worker's birthday. The cake was
moist and the apples were tender and it went great with coffee and
tea. I can't wait for fre
Description:
"This Georgia peach pound cake can also be made with other fruits
such as apple or cherry."
Source:
"http://allrecipes.com/Recipe/GA-Peach-Pound-Cake/Detail.aspx";
S(Formatted for Mastercook):
"by Deirdre Dee (zosha)"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3447 Calories; 208g Fat (54.1%
calories from fat); 68g Protein; 328g Carbohydrate; 17g Dietary
Fiber; 1345mg Cholesterol; 3714mg Sodium. Exchanges: 19
Grain(Starch); 3 Lean Meat; 2 1/2 Fruit; 38 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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