Yield: 10 Servings
Measure | Ingredient |
---|---|
½ cup | Butter or margarine; softened |
1¼ cup | Sugar |
3 \N | Eggs |
¼ cup | Milk |
2½ cup | Cake flour |
2 teaspoons | Baking powder |
¼ teaspoon | Salt |
2¼ cup | Chopped peeled fresh peaches, (1/2\" pieces) |
2 cups | Fresh or frozen blueberries |
\N \N | Confectioner's sugar; optional |
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture.
Stir in peaches and blueberries. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes; remove to a wire rack to cool completely. Dust with confectioner's sugar if desired. Yield 10-12 servings.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #838 by L979@... on Oct 12, 1997