If you haven’t devoured all the canned or frozen peaches you so carefully put up last summer, I have just the recipe for you to enjoy with them.
Thank you to my customers who are so generous in sharing tips, ideas and proven recipes on how to care for or cook with their yummy fruits and veggies. This recipe comes from Gail Terry, who has become a master at keeping her peaches fresh over the course of eating a case at a time. Enjoy!
Peach Pound Cake
1 C Butter 3 C Flour (reserve 1/4 c)
2C Sugar 1 tsp Baking Soda
4 Eggs 1/2 tsp Salt
1 tsp Vanilla 2 C peaches pitted and chopped
Preheat oven to 325` Butter 10 in. tube pan and coat with sugar. Cream butter and sugar until fluffy. Add 1 egg at a time, add vanilla.
Sift dry ingredients together. Coat chopped peaches with the 1/4 c reserved flour. Combine creamed & dry ingredients. Food in peaches. Spread evenly into pan. Bake for 60-70 minutes. Cool 10 minutes in pan before removing.