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    Peachy Glazed Peach Pound Cake

    Source of Recipe


    List of Ingredients

    1 cup butter, softened (2 sticks)
    3 cups sugar
    6 eggs, at room temperature
    1 teaspoon vanilla extract
    3 cups flour
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    2 cups peaches, peel and chop (4 to 6 peaches)
    1/2 cup sour cream
    Peach glaze

    1 cup peaches, pureed
    1/3 cup sugar
    1 tablespoon lemon juice
    1 tablespoon cornstarch, dissolved in 1 tablespoon water


    Preheat oven to 350 degrees. In large bowl, with electric mixer,
    cream butter and sugar until light and fluffy. Add eggs, beating well.
    Stir in vanilla extract.

    In another large bowl, combine flour, baking soda and salt.

    Stir the flour mixture into the egg mixture. Add sour cream and
    beat on low until mixture is smooth. Gently fold in peaches.

    Pour batter in a well greased and floured 12-cup Bundt pan or
    two 9-inch by 5-inch by 2-inch loaf pans.
    Bake for 70 to 80 minutes or until a toothpick inserted in the
    center comes out clean.
    Turn onto serving plate while still warm but not hot.
    Pour glaze over cake.




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