The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 25, 2009
A bit hit at both home & work! Very easy to make.
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TR

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 25, 2009
Great pound cake. Everyone liked it. Next time I will add more peaches.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 14, 2009
As is typical with pound cakes, this was better tasting the next day (and also was a bit more moist). Needs more peaches so next time I'll use 2 1/2 to 3 cups. Instead of vanilla extract I used almond and added 1/4 tsp. ginger to the batter. Received a lot of compliments!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 31, 2009
This cake was amazing. I followed the recipe exactly and it was delicious. It was easy to make, not too sweet but sweet enough, just overall yum!! Only thing I'm going to change next time is instead of baking it in one big loaf pan, I'm going to bake it in 2 smaller ones, that's it. I will definitely be making this cake again.
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Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 25, 2009
This was super delicious!! I followed the recipe exactly, and it turned out great. My husband requested this cake for his birthday. I served it with sliced strawberries and fresh whip cream.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 23, 2009
Tasty Recipe. I did add additional peaches and it still wasn't overly peachy, so if you like peaches, be more generous than what it calls for. I used half the batter with peaches and the other half with blackberries. I layered the blackberries into the batter and baked mine in two loaf pans. Very tasty!
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mer

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 21, 2009
I made this cake exactly according to the original recipe and couldn't be happier. It turned out moist and satisfying, with just the right amount of peachy flavor. I might try it once with half white sugar, half brown sugar just for fun, but the recipe is great as it stands; I'm especially glad I didn't add any of the spices recommended by other reviewers. I think the cake has a simple, classic taste that only needs the addition of plump, juicy peaches for flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 18, 2009
This pound cake is phoenomenal! I think I may make it in 2 loaf pans next time, b/c it was overly full, and takes so long to bake, but it's amazing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 17, 2009
this turned out nice. I made it in mini loaf pans and served it with caramel sauce and whipped cream.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 16, 2009
This is "THE BEST" peach recipe I have yet to try! My husband bought a bushel of peaches and half of it went to making this cake! We have several loaves frozen for later and gave several to friends and family....whom all loved it as well. It did take a little longer to bake in my oven than suggested but this is great! Thankyou for sharing!
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Photo by Beautiful Disaster

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA
Living In: Madison, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 16, 2009
Excellent, a keeper. Made exactly as stated turned out beautiful.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Abbottstown, Pennsylvania, USA
Living In: Hanover, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 15, 2009
This is a very good recipe but it wasn't as peachy tasting as I thought it would be. Don't get me wrong, I will make this whenever I have fresh peaches!
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Meridian, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 13, 2009
I bought fresh peaches for this recipe but when Iwent to use them they were just not ripe enough so ended up using canned. It just wasn't that peachy! I did, however, think the longer it sat in the fridge the better it got.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 11, 2009
Simply outstanding recipe. A huge hit. Very important to use fresh ripe peeled peaches. Don't drain any juice and use 2 1/4 cups of peaches. Chop the peaches well. This will ensure that your cake will in fact be very moist and have a great peach taste. I would classify this as strictly a summertime desert if you are using real fresh peaches.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 10, 2009
I made this recipe as directed and the texture and flavor are wonderful. I used fresh peaches and it had a wonderful flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 3, 2009
This cake is Awesome. I made it exactly as written except after it was done baking and cooling I took the saved juice from peeling and cutting the peaches and added some 10X sugar, a little milk, and a little cinnamon to a small pot and boiled down to a syrup. I then poked holes in the cake and poured the syrup over the cake. I think this is the best cake I have ever had.
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Cooking Level: Expert

Home Town: East Branch, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 2, 2009
Followed the recipe exactly, and it was very good, not too die for, but good.
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Cooking Level: Expert

Home Town: Glassboro, New Jersey, USA
Living In: Sicklerville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 20, 2009
Made exactly as written in two loaf pans, and everyone loved it. The cake stays moist and delicious for days. The sugar on the pans really adds a nice touch, I'm sure I'll be applying the technique to other recipes too. The recipe states butter or margarine, I used half a cup of each but would be interested in trying it with all butter and seeing how the flavor changes. A first-rate recipe, thanks very much for sharing!
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Photo by M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 20, 2009
This recipe was awesome! I followed it exactly as written. My hubby & I both loved it, and so did our friends! This recipe filled 2 loaf pans, and the cake lasted for days. Next time I may freeze some. I liked it served with chopped fresh peaches and whip cream.
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Photo by DEE4242

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 19, 2009
I made this with the fresh peaches and it was GREAT. It made the house smell so good. I didn't change a thing. Took it into work and before you could say peach cake it was gone. And they were asking for more. Am making it again and maybe this time I'll save some for me.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Queens, New York, USA
Living In: South Plainfield, New Jersey, USA

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