I am giving this a '4' only because of the additions that I made. I used 1/2 c. sour cream and 1/4 t. of baking soda. I had 'California' peaches from Wal-mart and I sliced, chopped and put them in a bowl with 1/2 c. sugar and 1/2 cup of orange juice. Drained well and folded in 3 cups of peaches and wished I had used more. I baked mine in 2 loaf pans. Time will vary because of different ovens. This turned out moist and very tasty. Sorry, but does not taste anything like my peach cobbler! But still a very tasty pound cake and will bake again.....

Still trying to figure out why this has such high ratings.... It took forever to bake, and even though I used fresh, sweet peaches, there wasn't much flavor. I even added some almond extract as some others suggested. Big waste of time and ingredients in my opinion.

This cake is awesome when made with ripe Georgia peaches! I have made it about 6 times and the taste reminds me of peach cobbler.

Excellent texture, very moist, and wonderful taste. I cut the sugar by half a cup b/c I knew I'd be using a glaze and also sugared the pan. I used frozen peaches and they were fine. I added a light rum glaze. It seems a lot of people skipped sugaring the pan, but I advise against skipping this step, esp. if you don't add a glaze. It created a wonderful sparkle to the cake! Great foundation recipe to get creative with!!

Easy & delicious!!!

ymmmmmmmmmmmmmmm!!!!!!!!!!!!!!!!

Wow! This was good, I used canned peaches since I didn't have fresh, but boy was it wonderful. Made it in a bundt pan and it is already half way gone. I sprayed the pan with butter cooking spray then sugared the pan. I had no problems with it coming out great.

Oh, also used cinnamon and half white half brown sugar.

I made this cake for a church auxillary meeting, and was very pleased with the outcome when I tasted a slice before meeting. Cake was moist, moist and not reekingly sweet-- it was just right. Could be used as a breakfast bread-- warmed up with a cup of coffee. Or could be used as a dinner dessert with peach ice cream on top. The only changes I made to the recipe were I used PAM to coat big bundt pan. I used store-bought peaches from a jar and chopped them up. I also added 1/2 teaspoon each of nutmeg and cinnamon.... the ADDED a teaspoon of "Mystery Extract" (the label had come off) to the teaspoon of vanilla. I 'll be interested to see how my church group likes it, but this recipe is a keeper for me.

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.

I thought this was an excellent cake--yummy! Crunchy outside, moist and tender inside. Although I usually don't alter a recipe the first time, I did change the vanilla extract for almond, because I LOVE almond and peaches together.

This batter was extremely thick - to the point where I kept looking at the recipe to be sure I hadn't missed anything while preparing it. It took 20-25 minutes more to bake than was printed, and I finally, during those last 25 minutes, turned the oven up to 350 to move it along. Mine also stuck to the pan, even though I sprayed the heck out of it with Pam and didn't put the sugar on the pan. I used frozen peaches and the taste was good, and I also added a bit of almond flavoring to the batter.

I thought this cake was very good. I used a Teflon bundt cake pan, cooked it 1 hour and 15 minutes and it came out fine. I like the sugar and butter coating created from the pan. But if I were to serve it for company I would sprinkle it with powdered sugar. I also added 2 tablespoons of Gourmet Peach Flavoring, as peach can be a weak flavor and it added a bit of moisture.

I used canned organic peaches and they worked great. I also added some nutmeg and cinnamon as well as doubled the vanilla. IThe cake was amazing.

This is one of the best peach pound cake's I've bake (ok, maybe the only one). But my friend who dislikes pound cakes, loves it. Used my own backyard peaches but I added more, about 3-3 1/2 cups. Just make sure the butter is softened, not melted, and add 1/2 teas. of almond extract as others have suggested. I have found it does cook better in a bundt pan and cook for a little longer then suggested. Allow to cool in pan about 10 min. upright and then invert on wire rack for about 45 min., maybe tapping on the pan for cake to come out, just don't force it! Yum-Yum

We love this cake. No problems getting it out of the pan. We Like the sugar crust and it has a really moist texture. I have made this SEVERAL times and it's been perfect every time. I have tried other recipes from this site, but this is the one for us!

I made this cake for the teachers I work with, and everyone loved it! Following the suggestions of others I added nutmeg, cinnamon and ground cloves. I used about 2.5 cups of peaches, and think I will up it to 3 next time. There will certainly be a next time!

I will definitely make this again, and the suggestions by other reviewers to add almond extract, cinnamin, nutmeg, and ginger were very helpful.

I had an abundance of fresh peaches to use up so I tried this recipe to make something out of the ordinary. It is wonderful! It is a very moist, dense, cake. I added a few more peaches than the recipe called for to make it extra peachy. The sugar coating all over the cake gave it just the right amount of sweetness although I did powder the cake with powdered sugar for appearances and my family can't have anything too sweet! Thank you for a great recipe!