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GA Peach Pound Cake
SUBMITTED BY:
Dent norton
PHOTO BY:
SUGARPLUMSCOOKIES
"This Georgia peach pound cake can also be made with other fruits such as apple or cherry."
RECIPE RATING:
Read Reviews
(79)
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PREP TIME
20 Min
COOK TIME
1 Hr 10 Min
READY IN
1 Hr 30 Min
Original recipe yield 1 - 10 inch tube pan
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped
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DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
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REVIEWS
Reviewed on Aug. 21, 2003 by
KRANEY
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KRANEY
Aug. 21, 2003
Great pound cake! Very easy to make. I greased and floured the pan instead of using butter and sugar to coat. Came out just fine! Thanks for the recipe!
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13 users found this review helpful
Great pound cake! Very easy to make. I greased and floured the pan instead of using butter and...
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Reviewed on Oct. 21, 2002 by BABZDRAKE
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BABZDRAKE
Oct. 21, 2002
A perfect way to use ripe peaches! The sugar coating on the pan gave a nice crunch to the outside of the cake. I used a bundt pan and baked it about 1 hr 20 min, and had no trouble getting the cake out of the pan after letting it cool for about 15 minutes. As with any pound cake, it is important to follow the directions and beat, beat, beat the batter after each addition (except the peaches, of course). Using a stand mixer works well for the beating. I added some nutmeg and cinnamon to the batter with the vanilla, and I think that helped bring out the flavor of the peaches. I also dusted it with 10X sugar after it cooled. The cake is delicious, especially when served with dark chocolate sauce.
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9 users found this review helpful
A perfect way to use ripe peaches! The sugar coating on the pan gave a nice crunch to the...
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Reviewed on Jun. 8, 2006 by CCAFIERO
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CCAFIERO
Jun. 8, 2006
This was a really good recipe. I did alter it a bit. I added 1.4 tsp. of almond extract and then 1/4 tsp. each of cinnamon, nutmeg and 1/8 tsp. ginger and ground cloves. After the cake had cooled a bit, I poked holes in it with a toothpick and made a glaze of the syrup from a can of peaches and powdered sugar and then dusted it with powdered sugar just before serving. This was a very nice change. I will definitely make this again.
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8 users found this review helpful
This was a really good recipe. I did alter it a bit. I added 1.4 tsp. of almond extract and...
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Reviewed on Feb. 27, 2008 by
naples34102
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naples34102
Feb. 27, 2008
Half of this recipe was just perfect in an 8x4" loaf pan. I lowered the heat to 325 degrees after some reviewers indicated they had trouble getting the cake to bake through without overbaking the exterior. It was perfect, then, at 325 for about 60 minutes. I made this exactly as written, in spite of reviewer suggestions to add this or that. I didn't want to take away from the buttery, peachy taste--it was delicious. The sugar crust is a nice touch and I'm glad I included that too. I used frozen peaches, thawed and drained, and drizzled the baked loaf with a glaze of powdered sugar and the drained peach juice. Very pretty, moist cake, with a just right taste and speckle of peaches.
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7 users found this review helpful
Half of this recipe was just perfect in an 8x4" loaf pan. I lowered the heat to 325 degrees...
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Reviewed on Aug. 25, 2003 by LadyBugOnTheGo
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LadyBugOnTheGo
Aug. 25, 2003
Good recipe! I added a carmel glaze that made it even more delicious: 1/2 c. butter - 1/2 c. packed brown sugar - 2 tsp. milk - Heat all ingred. in saucepan, stir occasionally. Boil 2 minutes, stirring constantly. Remove from heat. Spoon over warm cake. I will use this recipe for a pineapple pound cake next, using drained canned pineapple. Thanks!
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7 users found this review helpful
Good recipe! I added a carmel glaze that made it even more delicious: 1/2 c. butter - 1/2 c....
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Reviewed on Jun. 10, 2003 by STACYE J
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STACYE J
Jun. 10, 2003
This cake is excellent!! I love buttery homemade pound cake. This cake has a lot of flavor. The peaches added to the taste of the cake. Fresh peaches are out of season where I live so I had to use can peaches. This did not make a difference in how good the cake turned out. I brought it to work and it went fast.
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6 users found this review helpful
This cake is excellent!! I love buttery homemade pound cake. This cake has a lot of flavor....
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Reviewed on Jun. 9, 2003 by RACHELDURHAM
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RACHELDURHAM
Jun. 9, 2003
It tastes excellent! I had to bake for 80 minutes, but it's rainy and humid here today. Also, before I poured in the cake batter, I lined the prepared pan with 3/4 cup of toasted pecans.
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6 users found this review helpful
It tastes excellent! I had to bake for 80 minutes, but it's rainy and humid here today. ...
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Reviewed on Aug. 3, 2006 by GAPAKRAT
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GAPAKRAT
Aug. 3, 2006
I live in the heart of Ga peach country..in fact, have an orchard 4 miles from my house! This recipe was a HUGE hit at my church dinner. EVERYONE wante the recipe, but I was ready..took copies with me after sneaking a taste before leaving the house! Great with homemade ice cream! Wouldn't change a thing!
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5 users found this review helpful
I live in the heart of Ga peach country..in fact, have an orchard 4 miles from my house! This...
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Reviewed on Jun. 7, 2006 by X-MAS
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X-MAS
Jun. 7, 2006
Perfect cake for Spring or Summer. I live in GA, so I used fresh, ripe, sweet GA peaches. Took this cake to a mother's meeting and it was gobbled up. HELPFUL HINT: To ripen the peaches more quickly, put them in a brown paper bag. Close the top of the bag and poke holes in it. Also, you can put an apple in there to speed the process, as well.
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5 users found this review helpful
Perfect cake for Spring or Summer. I live in GA, so I used fresh, ripe, sweet GA peaches. ...
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Reviewed on Dec. 26, 2002 by WENSUE32
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WENSUE32
Dec. 26, 2002
Great recipe. I didn't have fresh peaches but I did have canned, so I chopped them up real fine and it came out great. Everyone loved it.
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5 users found this review helpful
Great recipe. I didn't have fresh peaches but I did have canned, so I chopped them up real...
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GA Peach Pound Cake