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Peaches And Cream Cheese Pound Cake
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A picture of Peaches And Cream Cheese Pound Cake.

Peaches And Cream Cheese Pound Cake

SherryRandall: The Leftover Chronicles
SherryRandall: The Leftover Chronicles @sherrys_chronicles
Benton, Kentucky

I wanted to try using cake flour and DAYUM!!

I wanted to try using cake flour and DAYUM!!

Read more

Peaches And Cream Cheese Pound Cake

SherryRandall: The Leftover Chronicles
SherryRandall: The Leftover Chronicles @sherrys_chronicles
Benton, Kentucky

I wanted to try using cake flour and DAYUM!!

I wanted to try using cake flour and DAYUM!!

Read more
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Ingredients

  1. 1 stickButter, softened
  2. 1 cupShortening
  3. 8 ozcream cheese, softened
  4. 3 1/2 cupSugar
  5. 6Eggs
  6. 1 tbspVanilla
  7. 1 tspAlmond extract
  8. 3 cupCAKE FLOUR
  9. 1 tspSalt
  10. 1 tspBaking powder
  11. 1 cupMilk
  12. 16or so peach slices canned, fresh, or frozen.
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Steps

  1. 1

    Preheat oven to 300°F. Cream butter shortening and cream cheese with sugar until light and fluffy. Add eggs, one at a time, mixing well after each egg. Add extracts. In another bowl, sift dry ingredients together. Add flour, baking powder and salt mixture alternately with milk to the creamed mixture until incorporated well. Grease and flour your pan/pans(I used a loaf pan AND a bundt pan). Pour some batter in the bottom of bundt pan. Arrange peaches on top of batter in a pinwheel pattern. Pour more of the batter to cover that layer. Repeat the pinwheel peaches on top and sprinkle lightly with brown sugar.You'll have enough batter left to make a loaf pan pound cake. Bake for about an hour and a half or til toothpick comes out clean. Let cool for 10 minutes or so in pan before inverting on plate.

  2. 2

    For peach glaze: mix 1 cup powdered sugar and 2-3 tbls peach juice til smooth. Pour over inverted hot cake.

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SherryRandall: The Leftover Chronicles
SherryRandall: The Leftover Chronicles @sherrys_chronicles
on February 01, 2015 23:23
Benton, Kentucky
I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!
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Comments (4)

Loulou60
Loulou60 @cook_25196432
September 19, 2020 19:38
Lana Brown try the soft,a silk cake flour
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