Blueberry-Peach Pound Cake
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Blueberry-Peach Pound Cake calories by ingredient
Introduction
This recipe is for my Alabama presentation. It comes from the Alabama Tourism Department. This recipe is for my Alabama presentation. It comes from the Alabama Tourism Department.Number of Servings: 10
Ingredients
-
1/2 cup butter or margarine, softened
11/4 cups sugar
3 eggs
1/4 cup milk
21/2 cups cake flour (no substitutions)
2 teaspoons baking powder
1/4 teaspoon salt
21/4 cups chopped, peeled fresh Alabama peaches (cut into 1/2-inch pieces)
2 cups fresh Alabama blueberries
confectioners' sugar (optional)
Directions
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.