Hi Renate, thanks for the compliment! I do love to bake, and
Diana, most of the "absolutely best I have ever tasted" recipes I have,
came from the fantastic cooks on this BB. Havn't tried the coffee House
Scones with blueberries yet cause i'm not
into them, but come Christmas, I'll make them with the blueberries.I
just got some "summerwhite" peaches to make one more of the peach pound
cakes before peaches go out. My nephew and I share a love of peaches
and things made with them LOL Now I'm waiting on South Florida Indian
River Clementine Tangerines to make some Tangerine Jelly. Oh, and
Diana, here's the recipe for the fresh peach pound cake. You might like
to try it out on your friends LOL
I rally think the almond flavoring in this cake makes it, don't you Renate?
Fresh Peach Pound Cake, the one I like
1 c Butter; softened
2 c Sugar
6 Eggs; at room temperature
1 ts Vanilla extract
1 ts Almond extract
3 c Flour; all purpose
1/4 ts Baking soda
1/2 ts Salt
1/2 c Sour cream
2 c Peaches; peeled and chopped
Grease and flour a 10 inch tube pan. Preheat oven to 350 degrees.
In large bowl, cream butter and sugar until light and fluffy. Add eggs,
one at a time, beating well after each addition. Stir in extracts.
In small bowl, combine dry ingredients and add to creamed mixture. Fold
in sour cream and chopped peaches. Spoon batter into prepared pan.
Bake for 1 1/4 to 1 1/2 hours or until a wooden pick comes out clean. Cut into thin slices to serve.
NOTE: I dredge the peaches in a little flour to keep them from sinking
to the bottom of the cake. And make sure the peaches are as dry as
possible , or the cake won't cook properly ( pound cakes don't have much liquid
in them)
AMERICA?
You Americans are so gullible. No, you won’t accept communism outright, but we’ll keep feeding you small doses of socialism until you’ll finally wake up and find you already have communism. We won’t have to fight you. We’ll so weaken your economy until you’ll fall like overripe fruit into our hands.’--Nikita Khrushchev