CHICOPEE, Mass. (Mass Appeal) - Cake was served at the March for Jobs and Freedom in 1963. We paid tribute to Martin Luther King's home state, Georgia, by combining the two ideas into one delicious recipe for peach pound cake. Tinky Weisblat, Author of "The Pudding Hollow Cookbook," showed us how to make this sweet dessert!
Peach Pound Cake
- 1 cup (2 sticks) sweet butter, at room temperature
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups flour
- 2 cups chopped fresh peaches
- Preheat the oven to 325 degrees.
- Grease and flour a 10-inch Bundt pan.
- In a mixer, cream the butter until smooth.
- Add the sugar, and beat until smooth.
- Beat in the eggs, one at a time, followed by the vanilla.
- Beat in the baking powder and salt.
- On a low speed, blend in the flour until it is incorporated.
- With a rubber spatula, gently fold the fruit into the batter.
- Transfer the batter to the prepared pan.
- Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean.
- Set the pan on a wire rack to cool for about 10 minutes.
- Then turn the cake out onto the rack and let it cool completely.