peach Pound Cake
This Will be The Star of The Party, The Stand-Out Dessert. Serve ThisLuscious Pound Cake With whipped cream, or Dust With Sifted powdered sugar.It's Moist Enough to go Without a Glaze or Frosting, But a peach SauceWould be Great With The Sliced Cake.
- 1 Can (29 Ounces) Sliced peaches or peach Chunks in Heavy Syrup
- 1 Cup unsalted butter, Room Temperature
- 2 1/2 Cups granulated sugar
- 6 Large eggs, Room Temperature
- 2 Teaspoons vanilla
- 3 Cups all-purpose flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1/4 Teaspoon baking soda
- 1/2 Cup buttermilk
- 1/3 Cup Reserved peach Syrup
Drain Syrup From peaches; Measure 1/3 Cup of The Syrup And Reserve. ChopPeaches Finely And Set Aside.
Add The eggs One at a Time, Beating After Each Addition. Beat in vanilla.In Another Bowl, Combine flour, baking powder, salt, And Soda.Blend Dry Mixture Into The Creamed Mixture, Alternating With buttermilk;Fold in Reserved 1/3 Cup of peach Syrup And The Chopped peaches.Spoon Into Prepared Baking Pan. Bake For 1 Hour to 1 Hour And 15Minutes, or Until a Toothpick or Cake Tester Comes Out Clean WhenInserted in Center.
Cool in Pan on a Rack For 15 Minutes. Invert on The Rack to Cool Completely..Put The Baking Pan Over The Cooled Cake (matching The Grooves AndPattern) And Flip With Rack Then Put a Serving Plate Over The Cake AndInvert Again.