"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Georgia Peach Pound Cake Recipe

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This recipe for Georgia Peach Pound Cake, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah Bess Rushton
Added: Tuesday, August 14, 2007


2 Tbs. shortening
1/4 c. sugar
1 c. butter
2 c. sugar.
4 eggs
1 tsp. vanilla
2 3/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 c. coarsely chopped ripe peaches
1/4 c. flour.

Preheat oven to 350. Grease a 10" tube pan
with shortening . Sprinkle 1/4 cup sugar in the
bottom of the pan, spread evenly and swirl to
cover the sides. Cream butter and gradually add 2 cups sugar. Beat well. Add eggs ( 1 at a time ), beating well after each addition. Add vanilla and mix well. Combine flour, baking powder, and salt.
Gradually add flour mixture to creamed mixture, beating well. Dredge coarsely chopped ripe
peaches with 1/4 cup flour. Fold peaches into batter. Pour into prepared pan and bake at 325
for 1 hour and 15 minutes; remove from pan
and cool completely on wire rack.

Personal Notes:
Personal Notes:
This recipe came from a pamphlet that I picked up at the Georgia state welcome center. It has become a favorite. With Alabama's Chilton County peaches, it's great!!




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