Blueberry-Peach Pound Cake
- Number of Servings: 10
Ingredients
1/2 cup butter or margarine, softened11/4 cups sugar3 eggs1/4 cup milk21/2 cups cake flour (no substitutions)2 teaspoons baking powder1/4 teaspoon salt21/4 cups chopped, peeled fresh Alabama peaches (cut into 1/2-inch pieces)2 cups fresh Alabama blueberriesconfectioners' sugar (optional)
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Beat in milk.
Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 60-70 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes; remove to a wire rack to cool completely. Dust with confectioners' sugar, if desired.
Number of Servings: 10
Recipe submitted by SparkPeople user LORANNEBRONZE.
Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 60-70 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes; remove to a wire rack to cool completely. Dust with confectioners' sugar, if desired.
Number of Servings: 10
Recipe submitted by SparkPeople user LORANNEBRONZE.
Nutritional Info Amount Per Serving
- Calories: 356.0
- Total Fat: 10.9 g
- Cholesterol: 88.5 mg
- Sodium: 149.6 mg
- Total Carbs: 60.3 g
- Dietary Fiber: 3.1 g
- Protein: 5.5 g
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