Sure Peach Pound Cake

READY IN: 1hr 45mins
Recipe by mary winecoff

This peach pound cake recipe uses peach jam to add to the flavor. Be sue to start this in a COLD oven.

Top Review by wicked cook 46

This wasmy first time making pound cake and for that matter eating one that was not store bought. YUM. I used my homemade Lavendar Peach Jam. I didn't find the cake "peachy" flavoured but it is moist and spongy. I was all set to use the pan suggested but since it is just DH and I and we do NOT need a large cake LOL I ended up making 3 loaves. I greased and parchment paper lined the pans. I am glad I did this is a delicate cake. I used the slices as a base for strawberry shortcake. DELISH. The other two loaves have been sliced and froze so we can take out a few slices at a time. Made for Photo tag March 20009. This is a definite keeper. Thanks Mary for a great recipe

Ingredients Nutrition


  1. Cream shortening, butter and sugar. Add eggs, one at a time, beating well after each addition.
  2. Add baking powder to flour and add alternately with milk and vanilla to the mixture. Add peach jam and blend well.
  3. Pour into a greased and floured 10 inch tube pan.
  5. Bake at 325 degrees for 1 1/2 hours.

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