You are here

Peach Preserves Pound Cake

admin's picture
Ingredients
  Packed light brown sugar 1 Cup (16 tbs)
  Flour 2 Tablespoon
  Butter 2⁄3 Cup (10.67 tbs), softened
  Granulated sugar 1⁄4 Cup (4 tbs)
  Peach spread 1 1⁄4 Cup (20 tbs) (Such As Polaner All Fruit)
  Chopped crystallized ginger 2 Tablespoon
  Eggs 3 Large
  Egg white 1 Large
  All purpose flour 3 Cup (48 tbs)
  Salt 1⁄4 Teaspoon
  Low fat buttermilk 1 Cup (16 tbs)
  Baking soda 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Powdered sugar 1 Tablespoon
Directions

1. Preheat oven to 350°.
2. Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons flour.
3. Beat butter with a mixer at medium speed until fluffy. Gradually add brown sugar and granulated sugar, beating at medium speed until light and fluffy. Beat in peach spread and ginger. Add eggs and egg white, 1 at a time, beating after each addition.
4. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine flour and salt. Combine buttermilk and baking soda. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in extracts.
5. Spoon batter into prepared pan.
6. Bake at 350° for 55 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Dust with powdered sugar.

Recipe Summary

Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Peach

Rate It

Your rating: None
4.1625
Average: 4.2 (12 votes)