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<blockquote data-quote="moreluck" data-source="post: 271241" data-attributes="member: 1246">Peach Pound CakeIngredients:1 can (29 oz size) sliced peaches or peach chunks in heavy syrup PLUS1/3 cup reserved peach syrup from the can1 cup unsalted butter, room temperature2 1/2 cups granulated sugar6 large eggs, room temperature2 teaspoons vanilla3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon baking soda1/2 cup buttermilkDirections:Heat oven to 325 degrees. Butter and flour a 12-cup Bundt cake pan, or spray with a baking spray. Chop peaches finely and set aside. Beat butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in vanilla. In another bowl, combine flour, baking powder, salt, and soda. Blend dry mixture into the creamed mixture, alternating with buttermilk; fold in reserved peach syrup and the chopped peaches. Spoon into prepared baking pan. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean when inserted in center. Cool in pan on a rack for 15 minutes. Invert on the rack to cool completely. Put the baking pan over the cooled cake (matching the grooves and pattern) and flip with rack then put a serving plate over the cake and invert again.</blockquote>

[QUOTE="moreluck, post: 271241, member: 1246"] Peach Pound Cake [B]Ingredients[/B]: 1 can (29 oz size) sliced peaches or peach chunks in heavy syrup PLUS 1/3 cup reserved peach syrup from the can 1 cup unsalted butter, room temperature 2 1/2 cups granulated sugar 6 large eggs, room temperature 2 teaspoons vanilla 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup buttermilk [B]Directions[/B]: Heat oven to 325 degrees. Butter and flour a 12-cup Bundt cake pan, or spray with a baking spray. Chop peaches finely and set aside. Beat butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in vanilla. In another bowl, combine flour, baking powder, salt, and soda. Blend dry mixture into the creamed mixture, alternating with buttermilk; fold in reserved peach syrup and the chopped peaches. Spoon into prepared baking pan. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean when inserted in center. Cool in pan on a rack for 15 minutes. Invert on the rack to cool completely. Put the baking pan over the cooled cake (matching the grooves and pattern) and flip with rack then put a serving plate over the cake and invert again. [/QUOTE]

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