Peachy Pound Cake

READY IN: 1hr 35mins
Recipe by Scandigirl

Every late summer I buy 70 lbs of Ontario peaches for making homemade peach jam for friends and relatives; however, I always take some of the finest peaches for this pound cake. You can also use well drained canned peaches.

Top Review by ally525573

I love peaches so I found this cake great! Next time I will drain the peaches a little bit better though. To me the icing was a little to sweet, so I did just like my grandma did,I warmed the icing a little bit.Then I drizzled it on the cake!It turned out great!My mom loved the taste of it.I can hardly wait to the fresh peaches come out this year so that I can make it with fres ones!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 10 inch tube pan.
  3. Sift and mix the flour, baking soda and salt in a small bowl.
  4. Cream the butter and sugar in a mixing bowl until light and fluffy.
  5. Add the eggs, one at the time, mixing well after each addition.
  6. Stir in the vanilla and almond extracts.
  7. Add the dry ingredients and mix well.
  8. Fold in the sour cream and peaches.
  9. Pour into the prepared pan.
  10. Bake for 80 minutes or until a wooden pick inserted in the center of the cake comes out clean.
  11. Cool in the pan for 10-15 minutes, then invert onto a wire rack for cooling.
  12. Icing: Cream the cream cheese and butter in a mixing bowl until light and fluffy.
  13. Add the milk and almond extract and mix well.
  14. Add the confectioners sugar gradually, beating until smooth.
  15. Frost cake.
  16. Store leftover cake covered in the fridge.

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