Ingredients
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2 cups white sugar
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1 cup butter, softened
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4 large eggs
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1 teaspoon vanilla extract
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3 cups all-purpose flour, divided
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1 teaspoon baking powder
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½ teaspoon salt
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2 cups fresh peaches, pitted and chopped
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and dust with white sugar.
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Beat sugar and butter together in a mixing bowl with an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition. Stir in vanilla.
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Sift 2 ¾ cups flour, baking powder, and salt together into a bowl; gradually stir flour mixture into butter mixture.
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Place remaining 1/4 cup flour into a small bowl. Add peaches and toss to coat, then fold floured peaches into batter. Spread batter evenly into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Cook’s Note
This peach pound cake can also be made with other fruits such as apples or cherries.
Nutrition Facts (per serving)
307 | Calories |
13g | Fat |
44g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 16 | |
Calories 307 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 8g | 39% |
Cholesterol 77mg | 26% |
Sodium 196mg | 9% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 1g | 2% |
Total Sugars 26g | |
Protein 4g | 8% |
Vitamin C 7mg | 8% |
Calcium 37mg | 3% |
Iron 1mg | 8% |
Potassium 52mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.