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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
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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Reviewer:

anne
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
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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Reviewer:

elliebelly
Photo by elliebelly
Cooking Level: Intermediate
Home Town: Chicago, Illinois, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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Reviewer:

NONA
Photo by NONA
Cooking Level: Expert
Home Town: Richmond, Virginia, USA
Living In: Fredericksburg, Virginia, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
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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Reviewer:

druzgal
Cooking Level: Intermediate
Home Town: Severna Park, Maryland, USA
Living In: Salt Lake City, Utah, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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Reviewer:

THERESA7925
Photo by Allrecipes
Cooking Level: Intermediate
Home Town: Glen Gardner, New Jersey, USA
Living In: Virginia Beach, Virginia, USA
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