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Homestyle Peach Pound Cake

  • Dec 29, 2017
  • 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
  • ½ teaspoon salt
  • 2 cups fresh peaches, pitted and chopped
  • Preheat oven to 325°F.
  • 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 extract.
  • Reserve ¼ 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.
  • Pour mixture into Ruffled Baking Cups
  • Bake for 50-60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
  • Allow cake to cool.