Peach Pound Cake
From m11andrade 15 years ago
- 60 minutes to make
- Serves 12
This is a pretty versatile recipe. You can substitute 3 cups of frozen or drained canned peaches, or 3 cups of bananas, apple, pear, or fruit cocktail. Prep time here takes peeling peaches into account.
Ingredients
- 1 cup vegetable oil shopping list
- 3 cups fresh peaches peeled and chopped shopping list
- 2 cups sugar shopping list
- 1 cup flaked coconut shopping list
- 1 cup pecans or walnuts shopping list
- 3 cups self-rising flour shopping list
- 1 cup chopped pecans shopping list
- 3 eggs shopping list
- 1 teaspoon vanilla flavoring shopping list
- 1 medium peach shopping list
- 1 cup powdered sugar shopping list
How to make it
- Preheat oven to 350 degrees. Grease and flour 10-inch tube pan.
- In a large bowl mix ingredients in order listed, pour into prepared tube pan.
- Bake at 350 degrees for 1 hour or until done, cool in pan10 min. Remove from pan onto wire rack and cool.
- Puree 1 medium peach, mix 1 cup powdered sugar and drizzle over cake.
- **This cake also is good using canned or frozen peaches, bananas, apples, pears, or fruit cocktail
People Who Like This Dish 3
- henrie Savannah, GA
- jeffsgirl Medford, OR
- m11andrade Kankakee, IL
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Sounds really good, thanks for sharing, you get my 5
henrie
in Savannah loved it
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