| abstract | - peach Pound Cake This Will be The Star of The Party, The Stand-Out Dessert. Serve ThisLuscious Pound Cake With whipped cream, or Dust With Sifted powdered sugar.It's Moist Enough to go Without a Glaze or Frosting, But a peach SauceWould be Great With The Sliced Cake. Ingredients:
* 1 Can (29 Ounces) Sliced peaches or peach Chunks in Heavy Syrup
* 1 Cup unsalted butter, Room Temperature
* 2 1/2 Cups granulated sugar
* 6 Large eggs, Room Temperature
* 2 Teaspoons vanilla
* 3 Cups all-purpose flour
* 1 Teaspoon baking powder
* 1/2 Teaspoon salt
* 1/4 Teaspoon baking soda
* 1/2 Cup buttermilk
* 1/3 Cup Reserved peach Syrup Preparation: Heat Oven to 325?. butter And flour a 12-Cup Bundt Cake Pan, or SprayWith a Baking Spray. Drain Syrup From peaches; Measure 1/3 Cup of The Syrup And Reserve. ChopPeaches Finely And Set Aside. Beat butter And sugar Until Light And Fluffy. Add The eggs One at a Time, Beating After Each Addition. Beat in vanilla.In Another Bowl, Combine flour, baking powder, salt, And Soda.Blend Dry Mixture Into The Creamed Mixture, Alternating With buttermilk;Fold in Reserved 1/3 Cup of peach Syrup And The Chopped peaches.Spoon Into Prepared Baking Pan. Bake For 1 Hour to 1 Hour And 15Minutes, or Until a Toothpick or Cake Tester Comes Out Clean WhenInserted in Center. Cool in Pan on a Rack For 15 Minutes. Invert on The Rack to Cool Completely..Put The Baking Pan Over The Cooled Cake (matching The Grooves AndPattern) And Flip With Rack Then Put a Serving Plate Over The Cake AndInvert Again.
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