Blueberry-peach pound cake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine; softened |
| 1¼ | cup | Sugar |
| 3 | 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 |
| Confectioner's sugar; optional | ||
Directions
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