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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Peach Pound Cake Recipe

Peach Pound Cake Recipe

Recipe by

Our state grows excellent peaches, and this is one recipe I'm quick to pull out when perfect peaches are in season. It's a tender, moist peach cake that receives rave reviews wherever I make it.

2 cups Sugar
1 1/2 cups Oil
3 Eggs
2 tsp Vanilla
3 cups Self rising flour
3 cups Diced peaches (save juice)
1 cup Coconut
1 cup Chopped nuts

Topping for Peach Pound Cake

4 ounces Cream cheese
1 box Powdered sugar

Oven Temp ~ 350°
Baking Time ~ 70 -
Pan Type ~ 10 inch tube pan
Preheat oven, grease and flour cake pan.

Who says you need a box mix? Peach Pound Cake is pretty easy to make. Mix all ingredients in order listed for peach cake, thoroughly mixing after each addition. Pour peach cake batter into prepared cake pan. Bake Peach Pound Cake at 350°.

In a food processor, blend the cream cheese and powdered sugar with enough of the peach juice to make spreadable topping, frost while peach cake is still warm.

16 Servings
Nutrition facts:
Serving Size 159 g
Calories 592
Calories from Fat 271
Total Fat 30.1g 46%
Saturated Fat 6.6g 33%
Cholesterol 38mg 13%
Sodium 92mg 4%
Total Carbohydrates 77.4g 26%
Dietary Fiber 2.3g 9%
Sugars 56.3g
Protein 5.9g
Vitamin A 5% • Vitamin C 4% • Calcium 2% • Iron 14%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!