Reviewed: Aug. 17, 2010

made this with left over peaches from picking and OMG... we took it to a church function and weight watchers followers went over their points for the week to eat it. Will make again and again and I am going to experiment with different fruits... also I made it in two bread pans.

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Reviewer:

twiinkleyes

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Aug. 15, 2010

This cake was quite tasty! Others had suggested that there was not enough peachy-ness so I added about a cup of mashed peaches (with pumpkin pie spice) to the batter and I think it worked for the best. Otherwise I followed the recipe exactly and it was yummy.

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Reviewer:

Pateachoux

Cooking Level: Expert

Living In: Simi Valley, California, USA

Reviewed: Aug. 13, 2010

Excellent. Everyone loved it. Will be making again. I will try using other fruits since there are so many in season now.

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Reviewer:

carol

Reviewed: Aug. 13, 2010

I made this with fresh peaches, and in 2 bread loaf pans. I needed to bake it a little longer than it said, but it was delicious...my husband asked me to make it three times in two weeks. I did add some extra peaches after the first batch...wonderful

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Reviewer:

honeybunchers

Reviewed: Aug. 8, 2010

This is pretty good. Simple, not very sweet. It would be better served with ice cream.

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Reviewer:

Meucci123

Reviewed: Aug. 5, 2010

I wish I used more peaches in this, but all in all it was good.

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Reviewer:

bennubird

Cooking Level: Expert

Home Town: Alden, New York, USA

Living In: Williamsville, New York, USA

Reviewed: Aug. 2, 2010

Stayed so moist! I doubled the peaches, 2 cups seemed so few and Im glad I did.

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Reviewer:

Gigi

Home Town: Minneapolis, Minnesota, USA

Living In: Waco, Texas, USA

Reviewed: Aug. 2, 2010

Very good pound cake. The crust on the outside really made this cake. I followed the recipe exactly except I used three large peaches instead of measuring 2 cups of diced peaches. I would have liked more peach flavor so would recommend adding 2-3 tbsp. of peach schnapps or other liquor to enhance the flavor. This recipe completely filled a 10" pan and baked for 90 minutes at 325. This was the minimum time needed for the cake to be done in the center. 60-70 minutes is not long enough.

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Reviewer:

Brita

Reviewed: Aug. 1, 2010

Sooo good! I should've chopped my peaches more thoroughly since the bigger chunks turned to mush within the cake itself. It's a bit too moist especially after a day or two. Should've baked for more than 60 minutes...maybe 65 to 70 minutes. Still tasty though.

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