Peachy Keen Pound Cake

Name: Peachy Keen Pound Cake
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 3 C. Self rising flour; 2 ¼ C. Granulated sugar; 1 ½ C. Melted butter; ¾ C. Milk; 6 Large eggs at room temperature; 1 tsp. Vanilla extract; 1 tsp. Almond extract; 1 C. Mashed peaches; ⅓ C. Pureed peaches; ⅔ C. Granulated sugar; 1 Tbsp. Peach brandy or juice from the peaches

4.58 from 7 votes

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Easy to make and delicious Peachy Keen Pound Cake made using fresh peaches. YUMMY!

Love fruits pound cakes? Then you will want to try my Peach Cobbler Pound Cake, Strawberry Pound Cake and Lemon Pound Cake Cookies.

Peachy Keen Pound Cake

This Peachy Keen Pound Cake is good with or without the glaze. If you can’t find fresh peaches then canned peaches will do the work!

Peachy Keen Pound Cake

Ingredients:

For the cake:

3 C. Self rising flour

2 ¼ C. Granulated sugar

1 ½ C. Melted butter

¾ C. Milk

6 Large eggs at room temperature

1 tsp. Vanilla extract

1 tsp. Almond extract

1 C. Mashed peaches

For the glaze:

⅓ C. Pureed peaches

⅔ C. Granulated sugar

1 Tbsp. Peach brandy or juice from the peaches

How To Make Peachy Keen Pound Cake:

Step 1. Preheat the oven to 300 degrees.

Step 2. Combine the ingredients for the cake in a mixing bowl and beat until smooth and creamy.

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Step 3. Pour the mixture into a well greased and floured bundt pan.

Step 4. Bake for 1 hour and 15 minutes or until cooked through.

Step 5. Let cool to room temperature and then turn the cake over onto a dish.

Step 6. In a saucepan, combine the ingredients for the glaze over medium low heat until the sugar is melted.

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Step 7. Pour the glaze over the cake and let sit for 10 minutes before serving.

Peachy Keen Pound Cake

Have you made this pound cake? Tell us how it went in the comment down below!

Peachy Keen Pound Cake

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Peachy Keen Pound Cake

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Servings: -12

4.58 from 7 votes

Review Recipe

Ingredients

For the cake:

3 C. Self rising flour
2 ¼ C. Granulated sugar
1 ½ C. Melted butter
¾ C. Milk
6 Large eggs at room temperature
1 tsp. Vanilla extract
1 tsp. Almond extract
1 C. Mashed peaches

For the glaze:

⅓ C. Pureed peaches
⅔ C. Granulated sugar
1 Tbsp. Peach brandy or juice from the peaches

Follow Sweet Pea's Kitchen

Instructions

Preheat the oven to 300 degrees.
Combine the ingredients for the cake in a mixing bowl and beat until smooth and creamy.
Pour the mixture into a well greased and floured bundt pan.
Bake for 1 hour and 15 minutes or until cooked through.
Let cool to room temperature and then turn the cake over onto a dish.
In a saucepan, combine the ingredients for the glaze over medium low heat until the sugar is melted.
Pour the glaze over the cake and let sit for 10 minutes before serving.