| 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 [email protected] on Oct 12, 1997
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