Blueberry-Peach Pound Cake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Another recipe from and old TOH. Sounds really good, but I haven't tried it yet. Ingredients:
1/2 cup butter, softened |
1 1/4 cups sugar |
3 eggs |
1/4 cup milk |
2 1/2 cups cake flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
2 1/4 cups chopped fresh peaches, peeled |
2 cups fresh blueberries |
confectioners' sugar |
Directions:
1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time.
2. Beat in milk.
3. Combine flour, baking powder and salt; add to creamed mixture.
4. Stir in blueberries and peaches.
5. Pour into a greased and floured 10 fluted tube pan.
6. Bake at 350 60-70 minutes or until tests done.
7. Cool in pan for 15 minutes; remove to a wire rack to cool.
8. Dust with confectioners sugar.
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