Recipe 1235 - Buttermilk Peach Pound Cake
Recipe 1235 - Buttermilk Peach Pound Cake
(by Aunt Eileen [Knouse] Carter)
1 - 29oz. can sliced peaches (drained but save the juice)
1 cup butter (room temperature)
2 1/2 cups white sugar
6 eggs (set on counter for 30 minutes before using them)
2 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup buttermilk
Cut drained peaches into small pieces--set aside. In a mixer add butter and
white sugar--beat. Add eggs--beat. Add vanilla, salt and baking soda--beat.
Add buttermilk--beat. Add 1/3 cup of the drained peach juice--beat. Slowly
add flour--beat. Remove bowl from mixer--add peaches and fold them into
the batter with a spoon. Pour batter into a greased bundt cake pan. Bake at
325 degrees for 1 hour to 1 hour 15 minutes or until inserted toothpick comes
out clean. Cool 20 minutes, then flip it on to a cake plate. Dust with powdered
sugar or glaze as desired.
Continue to:
Other Recipes:
- 1148 - Crunchy Bundt Cake
- 1206 - White Chocolate Pie
- 1151 - Mac & Cheese Pie
- 1011 - Peanut Butter White Chocolate Chip Cookies
- 1032 - Pumpkin Coffee Cake
- 1104 - Chocolate Pudding Pound Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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