Blueberry-peach Pound Cake

Not everyone thinks it helpful to focus on the future. They’ve bought into the old adage that people who do are “so heavenly minded they’re of no earthly good.” On the contrary, I’m persuaded that we will never be of much use in this life until we’ve developed a healthy obsession with the next. Our only hope for satisfaction of soul and joy of heart in this life comes from looking intently at what we can’t see (see 2 Cor. 4:16-18; Col. 3:1-4). Therefore, we must take steps to cultivate and intensify in our souls an ache for the beauty of the age to come.

Sam Storms

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

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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