BLUEBERRY AND PEACH POUNDCAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1/2 butter, softened
  • 4 oz. cream cheese
  • 2 C sugar
  • 5 large eggs
  • 1/4 C peach brandy
  • 2 C flour
  • 1 tsp. baking powder
  • 1 1/14 C diced fresh peaches
  • 1 C fresh blueberies

Directions

  • Generously greas and sugar a 10-in. tube pan; set aside.
  • Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until ellow disappears. Stir in brandy.
  • Combine flour, baking powder and add to butter mixture, beating at low speed just until blended. Fold in peaches and blueberries. Pour into prepared pan.
  • Bake at 325° for 1 hour and 25 minutes or until a wooden skewer inserted in center comes out clean.
  • Cool in pan on wire rack for 15 minutes. Remove from pan, and cool on wire rack

Notes

I cannot remember where I found this recipe, but once I made it, I've had more requests for this than any other recipe I've ever made. It isn't for the calorie conscious, but it sure is good.

Categories: Cake  Dessert 

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