Still have a jar of peaches left? 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 caring for or cooking with their yummy fruits and veggies. This recipe comes from Gail Terry, who has become a master at keeping her peaches fresh while eating a case at a time. Enjoy!
Peach Pound Cake
1C Butter
3C 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 a tube pan and coat it with sugar.
Cream butter and sugar until fluffy.
Add one egg at a time, and add vanilla.
Sift dry ingredients together.
Coat chopped peaches with the 1/4 c reserved flour.
Combine creamed and dry ingredients.
Food in peaches.
Spread evenly into pan.
Bake for 60-70 minutes.
Cool for 10 minutes in the pan before removing.
