Reviewed: Jul. 29, 2009

This was GREAT!! I did use less almond and more vanilla due to reading reviews on it. I took some over for my inlaws and my husbands mother ended up liking it so much she ate her portion and everyone else's. I had to even bring her MORE!! will def. make again! Thanks! :))

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mizzpan

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Reviewed: Jul. 15, 2009

This turned out just beautifully following the recipe. It's tender and delicious--even without the powdered sugar. (I got my peaches at a local farmer's market and they were so good! I also get fresh eggs from a local dairy farmer--lucky me!) When I make this cake again, I might add a touch of cinnamon or nutmeg but it definitely doesn't have to have it. I'm also thinking strawberries and whipped cream or ice cream wouldn't taste bad on top--LOL.

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LIN4869

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Reviewed: Jul. 13, 2009

Tasted like any pound cake. I used fresh peaches and they turned black when the cake was baked. [I followed the recipe exactly.]It was easy to make.

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NANA

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Reviewed: Jul. 10, 2009

The best pound cake recipe , I didn't have fresh peaches ..used canned ones (: too bad for me , I am I want to try next time with fresh ones ...Thank you

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Nawal F

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Jul. 5, 2009

Very good! Taste just like Sara Lee pound cake with peaches.

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KGMAGEE

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Reviewed: Jul. 4, 2009

Very good recipe, my family loved it!

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sdobbs

Cooking Level: Expert

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Reviewed: Jul. 2, 2009

I also used less almond extract and I drizzled it with a penuche frosting. It was gone in no time. Next time I'll try spiking it with some peach schnapps. Great recipe!

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CathyW

Cooking Level: Expert

Home Town: Seymour, Wisconsin, USA

Living In: Mound, Minnesota, USA

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Reviewed: Aug. 1, 2008

Very good. I did use the 1 and a half tsp of vanilla extract and 1/2 tsp of almond, as others suggested. Very nice. The peachy bits surrounded by cake were very delicious. My co-workers loved it.

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jojobeanzsis

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Jul. 21, 2008

I thought it was just OK. The almond extract is overpowering, in my opinion. If I make this cake again, I'll omit the almond, increase the vanilla and add cinnamon. I think I'll add more peaches too.

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anne

Cooking Level: Expert

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Reviewed: Jun. 5, 2008

This was very easy to make, it did not take too long either. It was very moist and delicious. I followed the recipe exactly, except added a couple of spoonfuls of thawed frozen raspberries (I also used thawed frozen peaches instead of fresh). The only thing I think I'll do differently next time (yes, there will be a next time) :) is to only do 1/2 a teaspoon almond extract and 1 1/2 teaspoons vanilla. I found the almond flavor very strong, which isn't bad but I thought it detracted from the peaches. But... I did use real almond extract and imitation vanilla (what I had on hand) so maybe if I used real vanilla it would have evened out more... ? Definately recommend - it looked absolutely gorgeous and tasted delicious too! Thanks for the recipe!

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elliebelly

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Nov. 1, 2007

This is the same recipe that I took from the Fredericksburg Free-Lance Star about 15 years ago, and it's a favorite with our family. The white peaches from Virginia are firm enough to not mush up while mixing the batter. I do add more than the 2 cups of peaches called for in the recipe (between 1/2 cup and a full cup more). When the cake is removed from the pan for cooling, I poke some holes in the cake and drizzle apricot schnappes or brandy over it for an extra pop.

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NONA

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Sep. 23, 2007

I made this recipe exactly as written, and used fresh peaches. It was certainly good, basic pound cake. But I don't know that the fresh peaches made enough difference to justify the time spent peeling and cutting them. If you're making it for company, adding some sugared peaches and ice cream certainly jazzes things up a bit.

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druzgal

Cooking Level: Intermediate

Home Town: Severna Park, Maryland, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 15, 2007

Excellent bread. I baked mine in two 8x5" loaf pans. Used frozen sweetened peaches. I can only imagine how wonderful this would be with fresh ripened peaches! Thanks for a great recipe!

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