Peach Pound Cake

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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 237.6
  • Total Fat: 9.1 g
  • Cholesterol: 45.9 mg
  • Sodium: 193.8 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Peach Pound Cake calories by ingredient


Introduction

I bake a lot. Fortunately I derive enjoyment from people enjoying what I make. But once in awhile I partake so it is important for me to know the nutritional value. I got this recipe from a woman on my job and modified ever so slightly. The cake is loaded (calories of course) so if you are trying to eat healthy I recommend you be very judicious on portions. I bake a lot. Fortunately I derive enjoyment from people enjoying what I make. But once in awhile I partake so it is important for me to know the nutritional value. I got this recipe from a woman on my job and modified ever so slightly. The cake is loaded (calories of course) so if you are trying to eat healthy I recommend you be very judicious on portions.
Number of Servings: 25

Ingredients

    1 cup of butter or margarine, softened
    3 cups sugar
    6 large eggs
    3 cups whole wheat flour (her recipe calls for all purpose flour)
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup sour cream (I used light sour cream)
    1 teaspoon vanilla extract
    2 cups peeled, chopped peaches (I used 2-1/2 sliced cups for nutritional calculation since database only has peach slices and chopped gives you slightly more)
    1 teaspoon almond extract
    1 teaspoon baking powder (her recipe does not use baking powder. I added it since I was using whole wheat flour which is heavier than all purpose. If you use all purpose, leave out the baking powder.)


Tips

I like to get nutritional information as accurate as possible, so I weigh foods. If you prepare the cake with whole wheat flour and use quantities I show, the cake will weigh approximately 64 oz. So using 25 slices per cake as a guide, one serving is approximately 2.6 oz.


Directions

Preheat oven to 350 degrees. Grease and flour 10” tube pan and set aside. Cram together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Mix together flour, soda (and baking powder if using whole wheat flour) and salt and add to sugar mixture alternately with sour cream. Stir in with vanilla and almond extract. Stir in peaches and pour batter into prepared pan and bake for 75 to 80 minutes or until cake tests done. Makes one 10-inch cake.


Serving Size: 25 1-1/2" slices across back

Number of Servings: 25

Recipe submitted by SparkPeople user THEODORE1958.