Blueberry-peach Pound Cake
| 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 | t | Baking powder |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 380
Calories From Fat: 100
Total Fat: 11.4g
Cholesterol: 80.7mg
Sodium: 182.3mg
Potassium: 269.9mg
Carbohydrates: 65.6g
Fiber: 2.7g
Sugar: 36.2g
Protein: 6.1g