Friday, June 10, 2011

Perfectly Peachy Pound Cake

I got the original recipe for the pound cake from my mail carrier, Miss Margie, she is such a sweet a spicy sort of way. One of those people you love to be around, a wonderful sense of humor, genuine compassion for others and a sparkling personality.
This is good with a cup of coffee or beside ice cream after dinner, just make it, you'll thank me.
I increased the salt and added peaches, other than that it is the same recipe she gave me a few years ago. 
So make it with or without the peaches, it's just that good it can carry itself.
1 pound butter (only real butter)
3 cups sugar
6 eggs
1 cup milk
4 cups all purpose flour (I used spelt)
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups chopped peaches
Generously butter and flour a tube pan or 3 loaf pans, set aside.
Preheat oven to 325F.
Beat the butter until fluffy, add the sugar and beat until light in color.
Add eggs, one at a time, mixing well after each addition.
Add milk.
Add flour, one cup at a time, mixing just until incorporated. 
Add salt and vanilla. 
With a large spoon, turn the chopped peaches into the batter--gently.
Pour into pans. 
Bake 50-55 minutes or until the top turns golden and a toothpick inserted in center comes out clean. Cool in pan 10-15 minutes, remove to a cooling rack. 
Cool completely before slicing or it will crumble.
Thanks Miss Margie! 

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