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Peach Pound Cake


1 cup plus 2 Tbsp butter

2 1/4 cups sugar

5 eggs

1 Tsp vanilla

3 cups flour

1 Tsp baking powder

1/4 Tsp salt

2 cups chopped fresh peaches
(reserve a small amount of the juice)


Grease a 10 inch tube pan with the 2 Tbsp butter then sprinkle with the 1/4 cup sugar and set aside.

Cream 1 cup butter, and slowly add in 2 cups sugar,beating well.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla and mix well.

Combine 2 3/4 cups flour with the baking powder and salt.

Gradually add dry mixture to the creamed mixture, beating until it is well blended.

Dredge peaches with remaining 1/4 cup flour then fold the peaches into batter.

Pour batter into prepared pan and bake in a preheated 350 deg oven for 1 hour and 10 min.

Remove from pan and cool completely.

Serve plain or top with a glaze made with the reserved juice.