Blueberry & Peach Pound Cake - - The News for South Mississippi


Blueberry & Peach Pound Cake


JUNE 10, 2006


Blueberry and Peach Pound Cake

½ cup unsalted butter, softened

½ (8-ounce) package cream cheese, softened

2 cups sugar

5 large eggs

¼ cup peach nectar

1 teaspoon each vanilla and lemon flavoring

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 ¼ cups diced fresh ripe peaches

1 cup fresh blueberries

Generously grease and sugar 10-inch tube pan, set aside.

Beat butter and cream cheese at medium speed with an electric mixer until creamy about 2 minutes. Gradually add sugar, beating 5 to 7 minutes.

Add eggs, one at a time, beating just until yellow disappears. Stir in peach nectar and vanilla and lemon flavoring.

Combine flour, baking powder and salt; add to butter mixture, beating at low speed just until blended. Fold in peaches and blueberries (lightly flour blueberries). Pour batter into prepared pan.

Bake at 350 degrees for 1 hour and 10 minutes or until cake tester inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan and cool on wire rack. Yield-1 (10-inch) cake.

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