"This is a delicious, moist, feel-good cake." — OODLES_OR
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1 (29 ounce) can
peaches, drained and mashed
this cake was very moist but no matter how much you spray and sprinkle the pan with sugar it still came out of the pan in pieces. Very good cake pieces though
Since the only other review mentioned how the cake stuck to the pans, I used parchment paper in mine. The loaves slid right out! After 65 minutes of baking the centers seemed to be still liquidy so I turned off the oven and left them in for about another hour. I used a quart of home canned spiced peaches instead of commerical peaches. I always sprinkle Turbinado sugar on top of sweet baked goods and I did with this too. When baking, after 35 minutes, the tops seemed to be getting too brown so I covered with foil. Upon first taste, it tasted like plain pound cake and it was very moist. We'll see how it is after it cools completely and sits for a day. Thanks!
Made this for a recent party and this recipe was wayyyyy too much which went in the favor of my co workers because I made 1 bundt pan and 1 loaf pan. I only got great compliments. I had to restrain myself for eating too much. Delicious and moist. I ran out of sour cream so I used plain greek yogurt and it worked just as well. Making this again tomorrow for Thanksgiving but 1/2 the recipe will be plenty. A must make!
* Percent Daily Values are based on a 2,000 calorie diet.
Moist Peach Pound Cake
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 107
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