Blueberry-peach pound cake

Yield: 10 Servings

Measure 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

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

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