The tagline for this recipe, found on page 106 of Everyday Feasts, is “A refreshing fruit-filled twist on a classic recipe” and I couldn’t agree more. Fruit is grown here year round and if you just ask around I am certain that most anyone who cooks can direct you to a local farmers market. One of our personal favorites is Parksdale, over in Plant City. It is well known throughout Central Florida and has even been featured in Food Network Magazine for its Famous Strawberry Shortcake. The prices are cheap and you never know what you are going to stumble across. Last summer I bought and entire basket of Georgia peaches (about 25) for 6.99 and towards the end of strawberry season you can pick up a full flat for near the same price, maybe higher or maybe even lower. So what do you do with all of this fruit???…you make pound cake! You’ll see from the pictures below that this recipe is versatile enough to use any fruit of your liking….Bon Appétit!
Peach Pound Cake
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 4 cups eggs
- 1 teaspoon vanilla extract
- 2 cups chopped peaches
Preheat the oven to 325 degrees. Grease a 10-inch Bundt pan generously with butter and sprinkle with sugar, shaking out the excess. Combine the flour, baking powder and salt in a bowl. Cream the butter and sugar in a mixing bowl until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Add the vanilla and beat well.
Add the flour mixture gradually, beating constantly until blended. Fold the peaches into the batter, spoon into the prepared Bundt pan. Bake for 60-70 minutes or until golden brown and a wooden pick inserted near the center comes out clean. Cool in the pan for 10 minutes. Invert onto a wire rack to cool completely.
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