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Blueberry-Peach Pound Cake

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy All newly t, Desserts 10 Servings

INGREDIENTS

1/2 c Butter or margarine; softened
1 1/4 c Sugar
3 Eggs
1/4 c Milk
2 1/2 c Cake flour
2 ts Baking powder
1/4 ts Salt
2 1/4 c Chopped peeled fresh peaches, (1/2" pieces)
2 c Fresh or frozen blueberries
Confectioner's sugar; optional

INSTRUCTIONS

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Beat
in milk. Combine the flour, baking powder and salt; add to creamed mixture.
Stir in peaches and blueberries. Pour into a greased and floured 10 inch
fluted tube pan. Bake at 350 for 60-70 minutes or until a toothpick
inserted near the center comes out clean. Cool in pan for 15 minutes;
remove to a wire rack to cool completely. Dust with confectioner's sugar if
desired. Yield 10-12 servings.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997

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