Reviewed: Sep. 20, 2010

needed more peach flavor. otherwise very good taste

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Reviewer:

Reviewed: Sep. 20, 2010

followed the directions to a T, and it came out really good. baked in a bundt pan and it's moist and tasty. wish that the crust was a little firmer. i would have given this 4 stars but it needs some sort of creamy topping on it to be absolutely delish!

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5 users found this review helpful

Reviewer:

THEBESTEVER

Reviewed: Sep. 16, 2010

This cake was wonderful! It doesn't last long in our house. Very moist! Made no changes. I would give it more stars if I could. Great recipe!

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2 users found this review helpful

Reviewer:

mcar3475

Cooking Level: Intermediate

Reviewed: Sep. 10, 2010

This was ok. It was really dry, I think I'll find a peach cake that is more moist.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 8, 2010

Outstanding pound cake!! I used 3 cups of peaches and a dash of almond extract after reading reviews, but I don't think it needs anything else. My family loved it, and I will be making it again and again.

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4 users found this review helpful

Reviewer:

HEYMOM0

Cooking Level: Expert

Home Town: Mount Hope, West Virginia, USA

Living In: Roanoke, Virginia, USA

Reviewed: Sep. 8, 2010

I made this recipe exactly as written (well I did peel my peaches and they were VERY ripe) and it was absolutely delicious! I'm so glad I left it as is. The inside was moist and tender with a nice peach taste, the outside was crisp and sweet, such a nice compliment to the inside! I think it is one of the best pound cake's I've ever tired! Next time I ma or may not add a glaze, it really doesn't need it but it would pretty it up a bit.

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Reviewer:

ahensnest

Cooking Level: Expert

Home Town: Albion, Pennsylvania, USA

Living In: Springboro, Pennsylvania, USA

Reviewed: Sep. 5, 2010

Delicious and easy! I made it exactly as written except I halved the recipe, and used about 1-1/2 cups chopped peaches. I baked it for 1 hour in an 8x4" loaf pan. Next time I may add a bit of cinnamon but it really doesn't need anything. Yum!

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Reviewer:

dzm388

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Reviewed: Sep. 1, 2010

This cake was pretty tasty. I had to leave it in the oven a bit longer as the cake was still a little soggy afterwards.

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Reviewer:

drieya

Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

Reviewed: Aug. 31, 2010

Wonderful pound cake. I made as written with fresh peaches, except I did add a glaze. My co-worker loved it. ( one said all she wants for xmas is "this pound cake"! I found it to be very moist, and the sugar added on the bottom of the pan did add to this recipe.

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Reviewer:

kwhite

Cooking Level: Intermediate

Home Town: Lebanon, Kentucky, USA

Living In: Lexington, Kentucky, USA

Reviewed: Aug. 27, 2010

The western slope of Colorado is also famous for its peaches and it is prime Palisade Peach season right now. Based on some previous reviews I added about 1 cup additional peaches. It was wonderful. I also dusted the pan with a cinnamon and sugar blend instead of just sugar. Fantastic rich taste and it made for a fragrant house too.

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4 users found this review helpful