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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.