"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 Ultimate Associate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup room temperature butter
2 cups white sugar
4 eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 cups fresh peaches, pitted and chopped

Directions:
Directions:
Preheat oven to 325 degrees. Butter a 10 inch fluted/tube pan. Sprinkle sugar and tap to coat the
surface of the pan. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well with each addition. Stir in the vanilla. Reserve 1/4 cup of flour, set aside. Sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the peaches, then fold them into the batter. Spread evenly into the prepared pan.
Bake for 60 - 70 minutes, or until a toothpick inserted into the center of the cake comes
out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool
completely.

Personal Notes:
Personal Notes:
TaChara Scott-Stepney, Roswell Service Center

 

 

 

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