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BLUEBERRY PEACH POUND CAKE

1/2 cup butter or margarine, softened
1-1/4 cups sugar
3 eggs
1/4 cup milk
2-1/4 cups all-pupose flour
2 teaspoons baking powder
1/4 teaspoon salt
2-1/4 cups fresh peaches, peeled and chopped
2 cups fresh or frozen blueberries

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Beat in milk. Combine flour, baking powder and salt; add to the creamed mixture. Stir in peaches and blueberries.

Pour into a greased and floured 10-inch flted bundt pan. bake at 350 degrees for about an hour or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes; remove to wire rack to cool.

Drizzle with confectioners' sugar mixed with a little milk over the cake, if desired.

Yield: 10 - 12 servings


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