Recipe by Brooke Haney
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
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 Cake4 ounces Cream cheese
1 box Powdered sugar
Oven Temp ~ 350°
Baking Time ~ 70 -
Pan Type ~ 10 inch tube 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.
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!